30-Minute Moroccan Chickpea Tagine with Apricots and Almonds

This vibrant Moroccan-inspired dish brings together tender chickpeas, fresh zucchini, sweet dried apricots and crunchy sliced almonds in a fragrant spiced sauce. Served over fluffy basmati rice and finished with a bright chermoula and tangy lemon cream, it’s a balanced, satisfying meal that comes together in just 30 minutes.

Don’t let the list of components fool you-this recipe is surprisingly simple. While the rice simmers, you’ll whip up the chermoula and lemon cream, then quickly cook the vegetables and chickpeas in a warm blend of Tunisian spices. The result is a colorful, flavor-packed dinner that feels special enough for company but easy enough for a weeknight.

Log in to save recipes and build weekly shopping lists.

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

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView 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 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 ¼ of the diced 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 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 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 for 4 servings) until melted. Season with salt and pepper.
6. Fluff the rice with a fork; stir in 1 tablespoon butter (2 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 cream 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 times and liquid amounts according to the grain’s package instructions.

What can I use instead of Tunisian spice blend?

If you don’t have Tunisian spice blend, you can make a substitute with a mix of ground cumin, coriander, cinnamon, ginger and a pinch of cayenne or harissa.

How do I make this dish vegan?

Replace the butter with a plant-based alternative or additional olive oil and use a vegan sour cream or skip the lemon cream and use a simple lemon-tahini drizzle instead.