I’ve been dreaming of travelling to Morocco for a long time. The pastel pink sands, blue-washed walls, stunning Medinas, incredible artisans, High Atlas mountains and bustling markets have all been calling to me (not to mention the exotic food)! I decided to book a tour over there to delve into all that Morocco has to offer. However, it looks like no one will be going anywhere anytime soon thanks to this newfound global pandemic. So I thought I’d bring a taste of Morocco to my kitchen by making one of Morocco’s staple dishes, tagine.
I actually can’t believe I’ve never tried tagine before as it was absolutely divine! I confess that I’ve made this dish four times already in the last two weeks. It has the perfect mix of savoury and sweet, soft and crunchy. It is fragrant, soul warming, healthy and satisfying. I hope you enjoy this dish as much as I do!
Moroccan Chickpea, Apricot and Almond Tagine
- 1 brown onion, peeled and diced
- 3 garlic cloves, diced
- 1 can chickpeas, drained and rinsed
- 2 tsp each of cumin, cinnamon, ginger, turmeric, paprika and chilli flakes
- Handful of fresh coriander, chopped
- 2 cups sweet potato, diced
- 1 large zucchini, diced
- 1 red capsicum, diced
- 1 lemon, juiced
- 4 tbsp organic raisins
- 1/2 cup dried organic apricots, diced
- 1/4 cup flaked almonds, toasted
- 1 & 1/2 cups of grain of choice (I used a mix of quinoa and brown basmati rice)
- In a large pot, saute the onions and garlic until soft.
- Add the spices and saute for another minute.
- Pour in the diced tomatoes, 1 cup of water, sweet potato, zucchini and capsicum and simmer on medium heat for 10 mins.
- Add the chickpeas, lemon juice, raisins and cilantro and simmer for a further 20 mins on a low heat, covered.
- In a separate pot, bring rice/quinoa and 3 cups of water to the boil and then simmer until water is absorbed.
- Serve tagine with a side of the rice/quinoa and top with toasted almonds and diced apricots.