Moroccan Vegetable & Chickpea Tagine
A gently spiced stew of chickpeas, sweet potato, tomatoes and apricots, finished with lemon and herbs. Made in a Dutch oven.
Equipment: Dutch oven or tagine with a lid
About this dish
A tagine is both a slow-cooked North African stew and the cone-lidded clay pot it's traditionally cooked in. The tall lid circulates steam so the food stays moist. A heavy Dutch oven with a tight lid does the same job beautifully in a home kitchen.
Instructions
- Heat the oil in the Dutch oven over medium heat. Cook the onion for 6–8 minutes until soft and golden.
- Add the garlic, ginger and all the spices and stir for 1 minute until fragrant.
- Add the tomatoes, broth, sweet potato and carrots. Bring to a simmer, cover and cook for 15 minutes.
- Stir in the chickpeas and apricots. Cover and simmer for 15–20 minutes more, until the vegetables are tender and the sauce has thickened.
- Stir in the lemon juice and season with salt. Top with herbs and almonds and serve over couscous.
Local knowledge
Moroccan cooking often pairs warm spices — cumin, cinnamon, ginger and turmeric — with dried fruit for a balance of savory and sweet. The spice blend ras el hanout, meaning 'head of the shop,' varies from vendor to vendor.
Swaps & variations
- Add chicken thighs at step 3 for a meat version; cook to 165°F.
- Use butternut squash in place of sweet potato.
Serving & storing
- Classic with fluffy couscous; also good with flatbread or rice.
- Tastes even better the next day. Freeze for up to 3 months.
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