Spiced Chickpea Tagine

By AislePrompt Editorial · Published 2026-03-31 · Updated 2026-03-31

A fragrant, slow-cooked stew with chickpeas, apricots, and spices, served over couscous. This Moroccan-inspired vegetarian recipe, 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 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

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. 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.
2. 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.
3. 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.
4. Step 4: Serve the stew over 1 cup steamed couscous, garnished with chopped fresh parsley.