Spiced Chickpea &Amp; Apricot Tagine with Zucchini, Basmati Rice and Chermoula

This vibrant tagine is a celebration of North African flavors, featuring tender chickpeas, sweet dried apricots and crunchy almonds in a warmly spiced sauce. While tagines are traditionally cooked in a clay pot, this stovetop version comes together in just 30 minutes using everyday cookware.

Serve the stew over fluffy basmati rice, then finish with two bright sauces: a creamy lemon crema and a punchy chermoula made with cilantro, garlic and jalapeño. The combination of textures and flavors-sweet, savory, tangy and spicy-makes this dish an unforgettable 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

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.
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 (1½ cups for 4 servings), half of the stock concentrates 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 (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 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 remaining onion and the 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 has slightly reduced, 1-2 minutes. Reduce heat to low and stir in 1 tablespoon butter (2 for 4 servings) until melted. Season with salt and pepper.
6. Fluff the rice with a fork and stir in 1 tablespoon butter (2 for 4 servings). Season with salt and pepper. Divide the rice among plates and top with the tagine, sliced almonds and dried apricots. (Toast the almonds beforehand if you like.) Drizzle with the 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 rice instead of basmati?

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

Is this dish spicy?

The chermoula includes jalapeño, but you can control the heat by using less jalapeño or removing the seeds. The hot sauce on the side is optional.

Can I make this tagine ahead of time?

Absolutely! The tagine keeps well in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of water if needed.