Spiced Chickpea and Apricot Tagine with Basmati Rice and Chermoula

This vibrant tagine brings together tender chickpeas, sweet dried apricots and crunchy almonds in a warmly spiced sauce. Served over fluffy basmati rice and finished with a bright chermoula and creamy lemon drizzle, it’s a satisfying meal that comes together in just 30 minutes.

Don’t let the list of components fool you-this dish is surprisingly simple to prepare. The chermoula, a zesty herb sauce and the lemon cream add layers of flavor that elevate the whole dish. Perfect for a weeknight dinner that feels special.

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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

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.
2. Heat a drizzle of olive oil in a small pot over medium-high heat. Add about a quarter of the diced onion; cook, stirring, until just softened, 2-3 minutes. Stir in the rice, ¾ cup water (1½ cups for 4 servings), half of the stock concentrates and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until the 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 the minced 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, make the lemon cream: 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 has reduced slightly, 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. (Tip: Toast the almonds before adding if you like.) Drizzle with the creamy lemon sauce and chermoula. Add a dash of hot sauce if desired. Cut any remaining lemon into wedges and serve on the side.

Recipe Tips

FAQ

Can I use a different rice?

Yes, you can substitute basmati with jasmine or long-grain white rice. Adjust cooking time according to package directions.

What can I use instead of Tunisian spice blend?

A mix of ground cumin, coriander, cinnamon and a pinch of cayenne works well as a substitute.

Is this dish vegan?

It can be made vegan by omitting the butter (use olive oil) and sour cream (use a plant-based yogurt or omit the lemon cream).