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. It’s a delightful balance of savory and sweet, with layers of texture from the zucchini and toasted nuts. The dish is finished with two bright sauces: a creamy lemon drizzle and a fresh chermoula packed with cilantro, garlic and jalapeño.

While tagines are traditionally cooked in a clay pot, you can achieve the same rich flavors in a regular pan. Served over fluffy basmati rice, this meal comes together in just 30 minutes-perfect for a quick yet impressive weeknight dinner.

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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; pat dry with paper towels.
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 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 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 garlic, salt and pepper. Add lemon juice to taste and as much jalapeño as you like. Taste and add more garlic if desired. Make 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 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, sliced almonds and dried apricots. (Tip: Toast the almonds before adding if you like.) Drizzle with the creamy lemon sauce 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 or grain?

Yes, you can substitute basmati rice with jasmine rice, couscous or quinoa. Adjust cooking time and liquid accordingly.

How can I make this dish vegan?

Replace the butter with olive oil or a vegan butter substitute and use a plant-based sour cream or yogurt for the lemon cream.

Can I prepare the chermoula and lemon cream ahead of time?

Absolutely. Both sauces can be made up to a day in advance and stored in the refrigerator. Stir before using.