30-Minute Moroccan Chickpea Tagine with Apricots and Almonds

This vibrant Moroccan-inspired tagine is a celebration of textures and flavors-sweet, savory and a little spicy. Tender chickpeas and zucchini are simmered with warm Tunisian spices, dried apricots and crunchy almonds, then served over fluffy basmati rice. Two quick sauces-a bright cilantro-jalapeño chermoula and a tangy lemon cream-take this dish over the top. Best of all, it comes together in just 30 minutes, making it perfect for a weeknight dinner that feels special.

Don’t let the name fool you: you don’t need a traditional tagine pot to make this dish. A large pan and a small pot are all you need to create layers of flavor that will transport you to North Africa. The combination of sweet apricots, nutty almonds and hearty chickpeas is both satisfying and nutritious. Serve it with a side of lemon wedges for an extra burst of freshness.

Log in to save recipes and build weekly shopping lists.

Ingredients

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

1 unit Yellow OnionView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1 unit JalapeñoView ingredient guideLike ingredientDislike ingredient

13.4 ounce ChickpeasView ingredient guideLike ingredientDislike ingredient

0.5 cup Basmati RiceView ingredient guideLike ingredientDislike ingredient

2 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 tablespoon Tunisian Spice BlendView ingredient guideLike ingredientDislike ingredient

0.5 ounce Sliced AlmondsView ingredient guideLike ingredientDislike ingredient

0.5 ounce Dried ApricotsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Hot SauceView ingredient guideLike ingredientDislike ingredient

3 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Halve, peel and dice the onion. Mince the cilantro. Peel and mince or grate the garlic. Zest and halve the lemon. Mince the jalapeño, removing ribs and seeds for less heat. Trim and halve the zucchini lengthwise, then cut crosswise into ½-inch-thick half-moons. Drain and rinse the chickpeas; pat dry with paper towels.
2. Heat a drizzle of olive oil in a small pot over medium-high heat. Add ¼ of the onion; cook, stirring, until just softened, 2-3 minutes. Stir in the rice, ¾ cup water (1½ cups for 4 servings), half the stock concentrates (you’ll use the rest later) and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until tender, 15-18 minutes. Keep covered off heat until ready to serve.
3. While the rice cooks, in a small bowl, combine the cilantro, 2 tablespoons olive oil (3 tablespoons for 4 servings), a pinch of garlic, salt and pepper. Add lemon juice to taste and as much jalapeño as you like. Taste and add more garlic if desired. In a separate small bowl, combine the sour cream, a pinch of salt and as much lemon zest as you like. Add water 1 teaspoon at a time until the mixture reaches a drizzling consistency.
4. Heat a large drizzle of olive oil in a large pan over medium-high heat. Add the zucchini and remaining onion. Cook, stirring, until softened and lightly browned, 5-7 minutes (7-10 minutes for 4 servings). Add the Tunisian Spice blend, remaining garlic and a big pinch of salt. Cook, stirring, until fragrant, 1-2 minutes.
5. Pour ⅓ cup water (⅔ cup for 4 servings) and the remaining stock concentrates into the pan. Stir in the chickpeas and bring to a low simmer. Cook until the liquid is slightly reduced, 1-2 minutes. Reduce heat to low; stir in 1 tablespoon butter (2 tablespoons for 4 servings) until melted. Season with salt and pepper.
6. Fluff the rice with a fork; stir in 1 tablespoon butter (2 tablespoons for 4 servings). Season with salt and pepper. Divide the rice between plates and top with the tagine, almonds and apricots. (Tip: Toast the almonds before adding if you like.) Drizzle with the lemon cream and chermoula. Drizzle with hot sauce if desired. Cut any remaining lemon into wedges; serve on the side.

Recipe Tips

FAQ

Can I use a different type of rice?

Yes, you can substitute basmati with jasmine rice, long-grain white rice or even couscous. Adjust cooking time and liquid accordingly.

Is this dish vegan?

This recipe contains sour cream and butter, but you can easily make it vegan by using plant-based sour cream and vegan butter or olive oil.

How can I make this spicier?

Add more jalapeño to the chermoula, include the seeds and ribs or drizzle extra hot sauce over the finished dish.