Spiced Chickpea and Apricot Tagine with Basmati Rice and Chermoula

This vibrant tagine brings together hearty chickpeas, tender zucchini, sweet dried apricots and crunchy almonds in a fragrant spiced sauce. Served over fluffy basmati rice and topped with a bright lemon crema and fresh chermoula, it’s a complete meal that comes together in just 30 minutes.

Don’t let the name fool you-you don’t need a traditional clay pot to make this dish. A simple large pan does the job perfectly, making this an accessible weeknight dinner that’s both satisfying and full of North African-inspired flavors.

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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 the lemon, then halve it. Mince the jalapeño (remove ribs and seeds for less heat). Trim the zucchini, halve lengthwise, then cut crosswise into ½-inch 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, about 2-3 minutes. Stir in the rice, ¾ cup water (1½ cups for 4 servings), half the stock concentrates and a pinch of salt. Bring to a boil, cover and reduce heat to low. Simmer 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 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 crema: In another small bowl, combine the sour cream, a pinch of salt and lemon zest to taste. 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 remaining onion and the zucchini. Cook, stirring, until softened and lightly browned, 5-7 minutes (7-10 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 slightly reduced, 1-2 minutes. Reduce heat to low and stir in 1 tablespoon butter (2 for 4 servings) until melted. Season with salt and pepper.
6. Fluff the rice with a fork and stir in 1 tablespoon butter (2 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 for extra crunch.) Drizzle with lemon crema 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?

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

Is this dish vegan?

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

How do I store leftovers?

Store the tagine and rice separately in airtight containers in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave.