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 fragrant spiced sauce. Served over fluffy basmati rice and finished with a tangy lemon cream and fresh chermoula, it’s a satisfying meal that’s surprisingly quick to make.

While tagines are traditionally slow-cooked in a clay pot, this stovetop version delivers all the depth of flavor in just 30 minutes. The combination of savory spices, juicy zucchini and the pop of hot sauce creates a perfectly balanced dish that’s both hearty and refreshing.

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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

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

3 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. In a small pot, combine the basmati rice with 1 cup water and a pinch of salt. Bring to a boil, then reduce heat to low, cover and simmer for 15 minutes until tender. Remove from heat and let stand covered for 5 minutes, then fluff with a fork.
2. While the rice cooks, heat 1 tablespoon butter and 1 tablespoon olive oil in a large skillet or pot over medium heat. Add the diced onion and cook, stirring, for 3-4 minutes until softened. Add the minced garlic and cook 1 minute more.
3. Add the diced zucchini and Tunisian spice blend to the skillet. Cook for 2-3 minutes, stirring occasionally, until the zucchini begins to soften.
4. Stir in the drained chickpeas, chopped dried apricots, hot sauce, veggie stock concentrate and 1/2 cup water. Bring to a simmer and cook for 5-7 minutes, until the sauce thickens slightly and flavors meld. Season with salt and pepper to taste.
5. While the tagine simmers, prepare the lemon cream: In a small bowl, combine the sour cream, lemon zest and half of the lemon juice. Stir until smooth. Set aside.
6. Make the chermoula: In another small bowl, combine the chopped cilantro, minced jalapeño, remaining lemon juice and 2 tablespoons olive oil. Mix well. Season with a pinch of salt.
7. To serve, divide the fluffy basmati rice between plates. Spoon the chickpea-apricot tagine over the rice. Drizzle with lemon cream and chermoula. Sprinkle sliced almonds on top. Enjoy immediately.

Recipe Tips

FAQ

Can I use a different type of rice?

Yes, you can substitute basmati with jasmine rice, long-grain white rice or even quinoa. Adjust cooking time and liquid according to package directions.

Is this recipe vegan?

As written, it contains butter and sour cream. To make it vegan, use a plant-based butter and substitute the sour cream with a dairy-free yogurt or omit the lemon cream and double the chermoula.

What can I use instead of Tunisian spice blend?

You can make your own blend with a mix of cumin, coriander, cinnamon, turmeric, ginger and a pinch of cayenne. Use about 1 tablespoon total.