Spiced Chickpea and Apricot Tagine with Zucchini and Basmati Rice

This vibrant one-pot meal brings the warm, aromatic flavors of North African cuisine to your table in just 30 minutes. A fragrant Tunisian spice blend infuses tender zucchini, hearty chickpeas and sweet dried apricots, creating a comforting stew that’s both satisfying and nourishing. It’s served over fluffy basmati rice, then finished with a bright cilantro-jalapeño chermoula and a tangy lemon cream.

Don’t let the list of components fool you-this dish comes together easily using everyday pots and pans. The chermoula and lemon cream are simple stir-together sauces that add a burst of freshness, while toasted almonds provide a lovely crunch. It’s a complete, balanced meal that’s perfect for a weeknight dinner or a casual gathering.

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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

1 ounce Dried ApricotsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Hot SauceView ingredient guideLike ingredientDislike ingredient

2 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

1 tablespoon Cooking OilView 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.
2. Heat a drizzle of oil in a small pot over medium-high heat. Add ¼ of the diced onion and cook, stirring, until just softened, 2-3 minutes. Stir in the rice, ¾ cup water (1½ cups for 4 servings), one stock concentrate (two for 4) and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
3. While the rice cooks, make the chermoula: 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. For the lemon cream: 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 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. Add ⅓ cup water (⅔ cup for 4 servings) and the remaining stock concentrate to the pan. Stir in the chickpeas and bring to a low simmer. Cook until the liquid has 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, sliced almonds and dried apricots. (Toast the almonds before adding if you like.) Drizzle with the lemon cream and chermoula. Add hot sauce if desired. Cut any remaining lemon into wedges and serve on the side.

Recipe Tips

FAQ

Can I use a different rice instead of basmati?

Yes, you can use jasmine rice or long-grain white rice, but adjust the cooking time and water ratio according to the package instructions.

Is this recipe vegan?

This recipe contains butter and sour cream, so it is not vegan. To make it vegan, use plant-based butter and a vegan sour cream alternative.

Can I make this tagine ahead of time?

Yes, the tagine can be made up to 2 days in advance and reheated. Store it separately from the rice and sauces and add the almonds and apricots just before serving.