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. Inspired by North African flavors, it’s a hearty one-pot meal that comes together in just 30 minutes-no special clay pot required. Serve it over fluffy basmati rice and finish with two bright sauces: a tangy lemon crema and a punchy chermoula made with cilantro, garlic and jalapeño.

Every spoonful is a balance of savory, sweet and spicy, with a satisfying crunch from toasted almonds. It’s an easy weeknight dinner that feels like a special occasion.

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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; pat dry with paper towels.
2. Heat a drizzle of oil in a small pot over medium-high heat. Add ¼ of the onion and cook, stirring, until just softened, 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, 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, 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 oil in a large pan over medium-high heat. Add the remaining onion and zucchini. 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 crema and chermoula. Add a drizzle 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, long-grain white rice or even quinoa. Adjust cooking time and liquid according to the grain’s instructions.

Is this dish vegan?

This recipe contains sour cream and butter, so it is vegetarian but not vegan. To make it vegan, use plant-based sour cream and vegan butter or olive oil.

How can I make this gluten-free?

The recipe is naturally gluten-free as written. Ensure your stock concentrates and spice blends are certified gluten-free if needed.