Moroccan Spiced Chickpea Tagine
A fragrant, slow-cooked stew with chickpeas, apricots, and spices, served over couscous. This moroccan-inspired vegetarian (vegetarian) ready in about 65 minutes pairs (15 oz), drained chickpeas, medium, pitted and sliced apricots, medium, diced onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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), drained chickpeas
- 4 medium, pitted and sliced apricots
- 1 medium, diced onion
- 2 medium, diced carrots
- 2 stalks, diced celery
- 2 tbsp tomato paste
- 1 tsp cumin
- 1 tsp coriander
- 1 tsp ras el hanout
- 2 tbsp olive oil
- 1 cup couscous
Instructions
- Step 1: Heat 2 tbsp olive oil in a heavy pot over medium heat. Add 1 diced onion, 2 diced carrots, and 2 diced celery. Sauté for 5 minutes until softened.
- Step 2: Stir in 2 tbsp tomato paste, 1 tsp cumin, 1 tsp coriander, and 1 tsp ras el hanout. Cook for 2 minutes until aromatic.
- Step 3: Add 1 can chickpeas, 4 sliced apricots, and 1/4 cup water. Bring to a simmer, then cook for 25-30 minutes until thickened.
- Step 4: Serve the stew over 1 cup steamed couscous, garnished with chopped fresh parsley.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Moroccan Spiced Chickpea Tagine take to make?
Total time is about 65 minutes (25 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Moroccan Spiced Chickpea Tagine?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep (15 oz), drained chickpeas from drying out.
Can I substitute ingredients in Moroccan Spiced Chickpea Tagine?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Moroccan Spiced Chickpea Tagine for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Moroccan Spiced Chickpea Tagine vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★☆
Very good for a 40-minute recipe. Would bump up the spice level though.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
