Moroccan-Inspired Apricot Chickpea Tagine with Basmati Rice and Chermoula

This vibrant vegetarian tagine brings together the sweetness of dried apricots, the earthiness of chickpeas and the crunch of sliced almonds in a fragrant Tunisian-spiced sauce. Served over fluffy basmati rice and topped with a bright chermoula and tangy lemon cream, it’s a balanced, satisfying meal that comes together in just 30 minutes.

While traditional tagines are slow-cooked in a clay pot, this stovetop version delivers all the depth and complexity without the wait. The combination of tender zucchini, creamy chickpeas and chewy apricots creates a delightful texture, while the chermoula-a blend of cilantro, garlic, jalapeño and lemon-adds a fresh, herbaceous kick. Perfect for a weeknight dinner that feels special.

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Ingredients

2 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit ChickpeasView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 unit JalapeñoView ingredient guideLike ingredientDislike ingredient

1 ounce Dried ApricotsView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

1 tablespoon Tunisian Spice BlendView ingredient guideLike ingredientDislike ingredient

1 teaspoon Hot SauceView ingredient guideLike ingredientDislike ingredient

0.5 cup Basmati RiceView ingredient guideLike ingredientDislike ingredient

0.5 ounce Sliced AlmondsView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

3 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

Instructions

1. Cook the rice: In a small pot, combine 0.5 cup basmati rice, 1 cup water and a pinch of salt. Bring to a boil, then reduce heat to low, cover and simmer for 15 minutes. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork.
2. Prepare the vegetables: Dice the onion. Mince the garlic. Cut the zucchini into 1/2-inch half-moons. Drain and rinse the chickpeas. Roughly chop the dried apricots.
3. Make the chermoula: In a small bowl, combine the cilantro (finely chopped), juice of half the lemon, minced garlic (use half of the garlic), half the jalapeño (seeded and minced), 2 tablespoons olive oil and a pinch of salt. Stir well and set aside.
4. Make the lemon cream: In another small bowl, mix the sour cream with the juice of the remaining lemon half and a pinch of salt. Set aside.
5. Cook the tagine: Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet or pot over medium-high heat. Add the diced onion and cook until softened, about 3 minutes. Add the remaining garlic, the Tunisian spice blend and the remaining jalapeño (seeded and minced). Cook for 1 minute until fragrant.
6. Add the zucchini, chickpeas, dried apricots, veggie stock concentrate, hot sauce and 1/2 cup water. Stir to combine. Bring to a simmer and cook until the zucchini is tender and the sauce has thickened slightly, about 5-7 minutes. Season with salt and pepper to taste.
7. Toast the almonds: In a small dry skillet over medium heat, toast the sliced almonds until golden, about 2-3 minutes. Set aside.
8. Serve: Divide the rice among bowls. Spoon the tagine over the rice. Drizzle with lemon cream and chermoula. Top with toasted almonds. Enjoy!

Recipe Tips

FAQ

Can I use couscous instead of basmati rice?

Absolutely! Couscous is traditional for tagine and would work perfectly. Prepare according to package directions.

What can I substitute for sour cream?

Greek yogurt or a dairy-free yogurt alternative can replace the sour cream in the lemon cream sauce.

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.