30-Minute North African Chickpea Tagine with Bacon, Apricots and Chermoula

This vibrant tagine brings together smoky bacon, hearty chickpeas and sweet dried apricots in a fragrant spiced sauce. Topped with two bright sauces-a lemony chermoula and a creamy lemon crema-and crunchy sliced almonds, it’s a feast for the senses. And the best part? It comes together in just 30 minutes, no special pot required.

Serve this colorful dish over fluffy basmati rice for a satisfying meal that’s perfect for busy weeknights. The combination of textures and flavors-crispy bacon, tender vegetables, chewy apricots and crunchy almonds-will make this a new favorite.

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Ingredients

2 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

3 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

4 ounce BaconView ingredient guideLike ingredientDislike ingredient

1 unit ChickpeasView ingredient guideLike ingredientDislike ingredient

1 unit OnionView 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) SaltView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black 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 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-thick half-moons. Drain and rinse the chickpeas.
2. Heat a drizzle of oil in a small pot over medium-high heat. Add about a quarter of the diced onion and cook, stirring, until just softened, 2-3 minutes. Stir in the rice, ¾ cup water, one packet of stock concentrate and a pinch of salt. Bring to a boil, then 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, 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 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 zucchini and remaining onion. Cook, stirring, until softened and lightly browned, 5-7 minutes. Add the Tunisian Spice Blend, remaining garlic and a big pinch of salt. Cook, stirring, until fragrant, 1-2 minutes.
5. Add ⅓ cup water and the remaining stock concentrate to 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; stir in 1 tablespoon butter until melted. Season with salt and pepper.
6. Fluff the rice with a fork; stir in 1 tablespoon butter. Season with salt and pepper. Divide rice between plates and top with the tagine, sliced almonds and dried apricots. (Tip: Toast almonds in a dry pan before adding for extra flavor.) 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 protein instead of bacon?

Yes, you can substitute bacon with diced pancetta, chorizo or omit it for a vegetarian version. Keep in mind that the cooking time may vary slightly.

What can I use instead of Tunisian Spice Blend?

You can make your own blend with equal parts ground cumin, coriander, caraway and a pinch of cinnamon or cayenne. Alternatively, use a store-bought ras el hanout.

Can I make this dish ahead of time?

The tagine base can be made up to 2 days in advance and reheated. Cook the rice fresh for best texture. Store the sauces separately and add just before serving.