Tagine sauce from a jar gives this Moroccan-style chickpea stew a richly spiced tomato base without requiring a long list of seasonings. Simmer it with chickpeas, vegetables and a little broth, then serve over couscous or with bread; jarred sauces vary in salt and heat, so taste before adding more.
Ingredients
- 1 tablespoon olive oil (15 ml)
- 1 medium yellow onion, finely chopped, about 1 cup (150 g)
- 1 medium carrot, cut into ½-inch (1 cm) pieces, about 1 cup (130 g)
- 1 medium red bell pepper, chopped, about 1½ cups (180 g)
- 2 garlic cloves, finely chopped, about 2 teaspoons (6 g)
- 1 teaspoon ground cumin (2 g)
- 1 can chickpeas, drained and rinsed, 15 ounces (425 g)
- 1 jar tagine sauce, about 12 ounces (340 g); check the label for salt and heat level
- ½ cup vegetable broth or water (120 ml), plus more if needed
- 1 small zucchini, cut into ½-inch (1 cm) pieces, about 1½ cups (180 g)
- ½ cup dried apricots, quartered (75 g)
- ¼ teaspoon fine salt (1.5 g), or to taste
- ⅛ teaspoon black pepper (0.3 g), or to taste
- 1 tablespoon lemon juice (15 ml)
- 2 tablespoons chopped fresh cilantro or parsley (8 g), for serving
- Cooked couscous or rice, for serving (optional)
Instructions
- Prepare the vegetables. Chop the onion, carrot, bell pepper, garlic and zucchini, and quarter the apricots. Drain and rinse the chickpeas. This preparation takes about 15 minutes; check the tagine sauce label before seasoning, since some jars are already quite salty or spicy.
- Soften the aromatics. Warm the olive oil in a large, heavy saucepan or Dutch oven over medium heat. Add the onion, carrot and bell pepper. Cook for 6–8 minutes, stirring occasionally, until the onion is translucent and the vegetables begin to soften. If the onion starts to brown, lower the heat.
- Add garlic and cumin. Stir in the garlic and cumin and cook for about 30 seconds, just until fragrant. Keep the garlic moving so it does not scorch.
- Build the stew. Add the chickpeas, jarred tagine sauce, broth or water, zucchini and apricots. Stir well and bring the mixture to a gentle simmer. Do not add salt yet; the sauce may already provide enough.
- Simmer until tender. Reduce the heat to medium-low, cover partly and simmer for 18–20 minutes, stirring once or twice. The carrot should be tender when pierced with a fork, and the sauce should coat the chickpeas. If it becomes thicker than you like, stir in broth or water a tablespoon at a time. If it is too loose, simmer uncovered for a few minutes.
- Finish and taste. Remove the pan from the heat. Stir in the lemon juice, then taste and add salt and pepper as needed. The lemon should brighten the sauce without making it sharply sour. Sprinkle with cilantro or parsley and serve hot.
Tips
- Choose sauce thoughtfully. Tagine sauces differ in sweetness, chili heat and salt. If yours is very concentrated, start with ⅓ cup (80 ml) broth; add more only if the stew needs loosening.
- Keep the simmer gentle. A hard boil can break down the zucchini and make the sauce spit. A quiet simmer also gives the carrot time to soften while the chickpeas stay intact.
- Swap ingredients by texture. Use drained white beans instead of chickpeas, or substitute diced sweet potato for the zucchini. Sweet potato takes longer, so add it with the carrot and simmer until fork-tender.
- Adjust sweetness and acidity. Apricots are optional if the jarred sauce is already sweet. If the finished stew tastes flat, add lemon a teaspoon at a time; avoid correcting saltiness with extra seasoning before tasting.
Serving Suggestions
Spoon the stew over fluffy couscous, rice or quinoa to catch the sauce. Warm flatbread or crusty bread is useful for scooping, and a simple cucumber salad or lightly dressed greens make a fresh contrast. For a fuller meal, add a bowl of olives or a platter of roasted vegetables. Offer lemon wedges and chopped herbs at the table so each person can adjust their serving.
Variations
For a meatless version, the chickpeas already make a substantial base; add 1 cup (150 g) of chopped spinach during the final 2 minutes and let it wilt. To include chicken, brown 1 pound (450 g) of boneless, skinless thighs cut into bite-size pieces before cooking the vegetables, then simmer in the sauce until a thermometer reads 165°F (74°C); this is the USDA FSIS safe minimum internal temperature for poultry. Use low-sodium broth if the sauce is salty. For a milder dish, choose a mild jar and leave out chili; for more warmth, add ¼ teaspoon (0.5 g) chili flakes with the cumin. A handful of toasted almonds adds crunch at serving time.
Storage and Reheating
Cool leftovers promptly and refrigerate in a covered container within 2 hours of cooking. The stew keeps for 3–4 days in the refrigerator. Reheat only the portion you plan to eat in a saucepan over medium-low heat, stirring occasionally and adding a splash of water if needed, until steaming hot and at least 165°F (74°C). You can also reheat it in a microwave-safe dish, covered loosely and stirred midway; check the temperature in several places. Freeze cooled portions for up to 3 months for best quality, then thaw overnight in the refrigerator and reheat to 165°F (74°C). Do not leave the cooked stew at room temperature for more than 2 hours.
Frequently Asked Questions
What is tagine sauce from a jar?
It is a ready-to-use sauce inspired by the spice blends and slow-cooked stews associated with Moroccan tagines. Ingredients differ by product, but many include tomatoes, onion, warming spices and sometimes dried fruit. The sauce is a convenient base, not a guarantee that every jar uses one traditional recipe.
Can I make this without chickpeas?
Yes. Replace them with the same amount of drained cannellini beans or butter beans. Lentils can also work, but use cooked lentils and add them near the end so they do not turn mushy.
Can I use a different vegetable?
Yes. Eggplant, cauliflower or green beans are practical options. Cut them into similarly sized pieces; add firmer vegetables earlier and tender ones later so everything finishes cooking at about the same time.
How do I make the stew less salty?
Use water instead of broth, avoid adding salt until the end, and increase the unsalted vegetables or chickpeas if the sauce is very salty. A little lemon can balance the flavor, but it will not remove salt from the dish.
Can I make it ahead?
Yes. Prepare the stew up to 3 days ahead and refrigerate it promptly. The flavors meld as it rests, and the sauce may thicken, so add a splash of water or broth while reheating to 165°F (74°C).
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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