Bowl of Moroccan chickpea and carrot tagine with dried apricots and almonds garnished with cilantro.
Dinner Ideas

Moroccan Chickpea and Carrot Tagine with Apricots and Almonds

Prep15 minCook45 minTotal60 min

Original recipe: 4 servings · Easy

Jump to directions

Ingredients

  • 2 tablespoons · ≈ 30 ml
  • 1 medium

    chopped

  • 3 cloves

    minced

  • 4 medium

    peeled and cut into 1/2-inch thick slices

  • 2 15-ounce cans

    drained and rinsed

  • ½ cup · ≈ 75 g

    chopped

  • ⅓ cup · ≈ 40 g

    toasted

  • 2 cups · ≈ 480 ml
  • 1 teaspoon
  • 1 teaspoon
  • ½ teaspoon
  • ½ teaspoon
  • ¾ teaspoon
    How to measure

    Use ½ teaspoon + ¼ teaspoon.

  • ¼ teaspoon
  • 2 tablespoons · ≈ 8 g

    chopped, for garnish · Optional

Ingredient quantities adjust from the original 4 servings. Instructions and cooking times stay unchanged.

Measurement guide

tbsp = tablespoon · tsp = teaspoon. Use measuring spoons, not table cutlery. Metric equivalents are estimates. ¾ = three quarters; ½ = one half; ¼ = one quarter.

Directions

  1. Prepare the vegetables and sauté aromatics

    Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium heat. Add the chopped onion and cook, stirring occasionally, until softened, about 5 minutes. Add minced garlic and cook for 1 minute until fragrant.

  2. Add carrots and spices

    Add the sliced carrots to the pot. Stir in ground cumin, ground coriander, ground cinnamon, paprika, salt, and black pepper. Cook for 2-3 minutes to toast the spices and coat the carrots evenly.

  3. Add chickpeas, apricots, and broth

    Stir in the drained chickpeas, chopped dried apricots, and vegetable broth. Bring the mixture to a gentle boil, then reduce heat to low.

  4. Simmer the tagine

    Cover the pot and let the tagine simmer gently until the carrots are tender and flavors meld, about 30-35 minutes. Stir occasionally to prevent sticking. If the liquid reduces too much, add a little water or broth as needed.

  5. Toast almonds and finish

    While the tagine simmers, toast slivered almonds in a dry skillet over medium heat until golden brown and fragrant, about 3-5 minutes, stirring frequently. When the tagine is done, sprinkle toasted almonds on top. Garnish with chopped fresh cilantro if using and serve warm.

This Moroccan Chickpea and Carrot Tagine is a comforting, easy-to-make dinner that highlights a balance of savory and sweet flavors.

Slow-cooked with aromatic spices like cumin and coriander, the dish features soft carrots and chickpeas enriched by the natural sweetness of dried apricots and the texture of toasted almonds.

Perfect for beginner to intermediate cooks, this recipe brings an authentic taste of North African cuisine to your kitchen without needing a traditional tagine pot.

Equipment

  • Large heavy-bottomed pot or Dutch oven
  • Wooden spoon
  • Measuring spoons
  • Knife
  • Cutting board
  • Small bowl

Metric measurements

For the original 4 servings. This reference table stays fixed when you change the portions above.

Ingredient US amount Metric equivalent
olive oil 2 tablespoons 30 ml
yellow onionchopped 1 medium 1 medium
garlic clovesminced 3 cloves 3 cloves
carrotspeeled and cut into 1/2-inch thick slices 4 medium 4 medium
canned chickpeasdrained and rinsed 2 15-ounce cans 2 425 g cans
dried apricotschopped ½ cup 75 g
slivered almondstoasted ⅓ cup 40 g
vegetable broth 2 cups 480 ml
ground cumin 1 teaspoon 1 tsp
ground coriander 1 teaspoon 1 tsp
ground cinnamon ½ teaspoon 1/2 tsp
paprika ½ teaspoon 1/2 tsp
salt ¾ teaspoon 3/4 tsp
black pepper ¼ teaspoon 1/4 tsp
fresh cilantrochopped, for garnish · Optional 2 tablespoons 8 g

Cooking tips

  • Use vegetable broth or water for a vegetarian or vegan-friendly dish.
  • Adjust spice levels to your preference by adding a pinch of cayenne or more paprika for heat.
  • Toast the almonds carefully to avoid burning for the best flavor and crunch.
  • Leftovers can be refrigerated in an airtight container and eaten within 3 days.

Substitutions

  • You can substitute slivered almonds with chopped walnuts or pecans, though texture and flavor will differ slightly.
  • Dried apricots can be replaced with dried golden raisins or chopped dates, which will change the sweetness and texture.
  • If you don't have ground coriander or cumin, use a Moroccan spice blend like ras el hanout for a complex flavor, but this will alter the taste profile.

Storage and reheating

Store leftover tagine in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in a microwave until steaming hot.

Allergen notes

Potential allergens include tree nuts. Check all labels and substitutions; this is not an exhaustive allergen assessment.

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