Arabic
Moroccan Chickpea and Apricot Tagine
⏱ 45 minutes
🍽 4 people
👁 8 views
Ingredients
- 1 can chickpeas, drained and rinsed (14 oz)
- 2 cups dried apricots
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper
- Salt and pepper, to taste
- 2 cups chicken broth
Preparation Steps
- Heat oil in a large Dutch oven over medium heat.
- Add onion and cook until softened, about 5 minutes.
- Add garlic and ginger; cook for 1 minute.
- Stir in cumin, paprika, and cayenne pepper; cook for 1 minute.
- Add chickpeas, apricots, salt, and pepper. Stir to combine.
- Pour in chicken broth and bring to a boil.
- Reduce heat to low and simmer, covered, for 25 minutes.
- Serve hot, garnished with fresh parsley or cilantro.
