Moroccan Chickpea Tagine

By AislePrompt Editorial · Published 2026-03-29 · Updated 2026-03-29

A hearty stew of tender chickpeas, apricots, and spices, slow-cooked to perfection with olives and preserved lemons. This Moroccan-inspired quick recipe (vegetarian), ready in about 60 minutes, pairs chickpeas, apricots, preserved lemons for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 can (15 oz/425 g) cooked chickpeas
• 4 medium, halved apricots
• 1/2 cup, chopped preserved lemons
• 1/2 cup, pitted olives
• 1 medium, diced onion
• 2 cloves, minced garlic
• 1 tsp cumin
• 1 tsp coriander
• 1 tsp sweet paprika
• 2 tbsp olive oil
• 1 cup water

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a heavy pot over medium heat. Add 1 diced onion and 2 minced garlic cloves, sauté for 5 minutes until golden.
2. Step 2: Stir in 1 tsp cumin, 1 tsp coriander, and 1 tsp sweet paprika, cooking for 1 minute until aromatic.
3. Step 3: Add 1/2 cup chopped preserved lemons, 1/2 cup pitted olives, and 1 cup water. Bring to a simmer, then add 4 halved apricots.
4. Step 4: Cover and cook for 25-30 minutes until apricots are tender. Stir in 1 can cooked chickpeas and 1/2 cup water, then simmer for 10 minutes.
5. Step 5: Adjust seasoning with salt and a drizzle of olive oil before serving with couscous.