Spiced Chickpea Tagine

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

A rich, slow-cooked stew of chickpeas, apricots, and spices, simmered in a fragrant Moroccan-inspired sauce. This Mediterranean recipe (vegetarian), ready in about 65 minutes, pairs chickpeas, apricots, onion 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), drained chickpeas
• 4 medium, pitted and sliced apricots
• 1 medium, diced onion
• 2 medium, peeled and sliced carrots
• 2 stalks, diced celery
• 2 tbsp olive oil
• 1 tbsp cumin
• 1 tbsp coriander
• 1/2 tsp turmeric
• 3 cloves, minced garlic
• 2 cups water
• 1 tbsp orange zest
• 2 tbsp orange juice
• 1 tsp salt

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Instructions

1. Step 1: In a large pot, heat 2 tbsp olive oil over medium heat. Add 1 diced onion, 2 sliced carrots, and 2 diced celery stalks. Sauté for 5 minutes until softened.
2. Step 2: Stir in 3 minced garlic cloves, 1 tbsp cumin, 1 tbsp coriander, 1/2 tsp turmeric, and 1 tsp salt. Cook for 2 minutes until fragrant.
3. Step 3: Add 1 can chickpeas, 4 sliced apricots, and 2 cups water. Bring to a boil, then reduce heat to low. Cover and simmer for 30 minutes.
4. Step 4: Stir in 2 tbsp orange juice and 1 tbsp orange zest. Cook for 5 more minutes until flavors meld. Serve warm with couscous.