Vegetarian Tagine Recipe with Chickpeas and Apricots

This Moroccan-inspired vegetarian tagine is a gently spiced stew of chickpeas, sweet potato, carrots and dried apricots, simmered in a tomato and cinnamon sauce. It is served over couscous or rice, with fresh herbs and toasted almonds for contrast; vegetable combinations and seasonings vary between cooks and regions.

Ingredients

2 tablespoons olive oil (30 ml)
1 large onion, finely chopped, about 1½ cups (225 g)
2 medium carrots, peeled and cut into ½-inch (1 cm) pieces, about 1½ cups (200 g)
1 medium sweet potato, peeled and cut into ¾-inch (2 cm) chunks, about 2 cups (350 g)
3 garlic cloves, finely chopped (about 1 tablespoon / 15 ml)
1 teaspoon ground cumin (5 ml)
1 teaspoon ground coriander (5 ml)
1 teaspoon ground paprika (5 ml)
½ teaspoon ground cinnamon (2.5 ml)
¼ teaspoon cayenne pepper (1.25 ml), or less to taste
2 tablespoons tomato purée (30 ml)
1 can chopped tomatoes, 14 oz (400 g)
1½ cups vegetable stock (360 ml), preferably low-salt
1 can chickpeas, 14 oz (400 g), drained and rinsed; about 1½ cups (240 g) drained
½ cup dried apricots, quartered (75 g)
½ teaspoon fine salt (about 3 g), plus more to taste
¼ teaspoon black pepper (about 0.5 g)
1 tablespoon lemon juice (15 ml), plus wedges to serve
¼ cup chopped fresh coriander (15 g), or flat-leaf parsley
⅓ cup flaked almonds (30 g), optional
1 cup dry couscous (170 g) and 1 cup boiling water or stock (240 ml), for serving

Instructions

Prepare the ingredients. Chop the onion, carrots, sweet potato, garlic and apricots. Drain and rinse the chickpeas. Measure the spices, tomatoes, stock and tomato purée so they are ready to add. This preparation takes about 20 minutes.
Soften the onion. Heat the olive oil in a heavy-based saucepan or Dutch oven over medium heat. Add the onion and cook for 5–7 minutes, stirring often, until soft and translucent but not browned. If it starts sticking, add a tablespoon of water rather than more oil.
Toast the spices. Stir in the garlic, cumin, coriander, paprika, cinnamon and cayenne. Cook for about 30 seconds, stirring continuously, just until fragrant. Add the tomato purée and stir for another 30 seconds. Keep the heat moderate so the garlic and spices do not scorch.
Build the stew. Add the carrots, sweet potato, chopped tomatoes and stock. Stir well, scraping up any browned spice mixture from the base. Bring to a gentle boil, then reduce the heat. Cover with the lid slightly ajar and simmer for 20 minutes, stirring once or twice.
Add chickpeas and apricots. Stir in the chickpeas, apricots, salt and black pepper. Cover partly and simmer for 15–20 minutes more, until the sweet potato and carrots are tender when pierced with a fork. The sauce should be thick but spoonable. If it looks too thick before the vegetables are tender, add stock or water 2 tablespoons (30 ml) at a time; if it is thin, simmer uncovered for a few minutes.
Finish and taste. Remove the pan from the heat. Stir in the lemon juice and half the coriander or parsley. Taste and adjust the salt, pepper, cayenne or lemon. The fruit brings sweetness, so a little extra lemon can help balance it.
Prepare the couscous. Put the couscous in a heatproof bowl. Pour over 1 cup (240 ml) boiling water or stock, cover and leave for 5 minutes. Fluff with a fork. If using almonds, toast them in a dry frying pan over medium-low heat for 2–3 minutes, shaking the pan often, until lightly golden; transfer them immediately to a plate.
Serve. Spoon the tagine over couscous and finish with the remaining herbs, toasted almonds if using, and lemon wedges. For a looser stew, offer a little extra hot stock at the table.

Tips

Cut vegetables evenly. Similar-sized pieces cook at about the same rate. Keep sweet potato chunks around ¾ inch (2 cm); smaller pieces may collapse during the simmer.
Use a gentle simmer. A hard boil can break up the sweet potato and reduce the sauce before the carrots soften. Keep the stew bubbling gently and stir with care.
Adapt the fruit and nuts. Raisins or chopped dates can replace apricots; they make the sauce sweeter, so add lemon to taste. Skip the almonds for a nut-free dish, or use pumpkin seeds for crunch.
Check your stock. Vegetable stock varies in saltiness. Start with the stated salt, then taste at the end rather than seasoning heavily at the beginning.

Serving Suggestions

Couscous is a quick, traditional-style accompaniment that soaks up the fragrant sauce, but steamed rice, bulgur wheat or warm flatbread also work well. Add a crisp salad of cucumber, tomato and herbs or simply serve lemon wedges alongside. A spoonful of plain yoghurt is an optional cooling contrast; use a dairy-free alternative if needed. If serving couscous, keep it covered until the stew is ready so it stays warm and fluffy.

Variations

For more vegetables, replace some of the sweet potato with 1½ cups (200 g) diced courgette, adding it with the chickpeas so it does not overcook. A small aubergine, cut into ¾-inch (2 cm) cubes, can go in with the carrots; it will absorb more sauce, so keep a little extra stock nearby. For greens, fold in 2 cups (60 g) spinach during the final 2 minutes. You can also replace half the chickpeas with 1½ cups (240 g) cooked butter beans, which are softer and make the stew creamier. Ras el hanout may replace the individual spices: use 2 teaspoons (10 ml), then taste before adding more because blends differ in strength and salt.

Storage and Reheating

Cool leftovers promptly and refrigerate them within 2 hours in a covered container. The tagine keeps for 3–4 days in the refrigerator. Store couscous separately if possible, since it can absorb the sauce; cooked couscous also keeps refrigerated for 3–4 days. Reheat the stew in a covered saucepan over medium-low heat, stirring occasionally and adding a splash of water or stock if needed, until steaming hot throughout. For food safety, USDA FSIS advises reheating leftovers to 165°F (74°C); check the centre with a food thermometer. In a microwave, cover loosely, stir midway and check several spots for even heating. Freeze the tagine for up to 3 months for best quality, then thaw overnight in the refrigerator and reheat as above. Do not leave cooked food at room temperature for more than 2 hours.

Frequently Asked Questions

Is this a traditional Moroccan tagine?
This is a home-style, Moroccan-inspired vegetable stew. A tagine is both a North African cooking vessel and the dish cooked in it; recipes differ by household and region. A heavy lidded saucepan works well here, so a special pot is not required.

Can I make it without a tagine pot?
Yes. Use a heavy-based saucepan or Dutch oven with a lid. Keep the heat low enough for a gentle simmer, and check occasionally that the base is not catching.

Can I make the tagine ahead?
Yes. Cook the stew a day ahead, cool it promptly, and refrigerate it within 2 hours. Reheat until steaming hot throughout, adding a little stock if the sauce has thickened. Make the couscous close to serving time for the best texture.

Can I use dried chickpeas?
Yes, but cook them separately first until tender, following the packet directions, then measure about 1½ cups (240 g) cooked chickpeas for this recipe. Do not add dry, uncooked chickpeas to the stew; the simmer is not long enough to soften them reliably.

How can I make the sauce less sweet?
Use fewer apricots or leave them out, then add lemon juice gradually at the end. You can also increase the savoury balance with a pinch of salt or a little extra cumin, tasting as you go.

Is this recipe vegan and gluten-free?
The tagine itself is vegan when made with vegetable stock, and it is gluten-free if the stock and spice blend are labelled gluten-free. Standard couscous is made from wheat, so serve the stew with rice or quinoa for a gluten-free meal.

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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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