This chickpea and apricot is a store cupboard type of dinner that’s surprisingly tasty given the little effort it takes to make. This was a favourite during vegan November a couple of years back and it still pops up once a month now, especially when I find an empty fridge at the end of the week.
I’m sure there are rules as to what you can call a tagine and I’m sure I’ve broken a couple of those rules HOWEVER this meal is inspired by the spices used in Moroccan cooking and it has those lovely sweet/savoury tones that are perfect on cold, blustery nights.
Chickpea & Apricot Tagine
Serves 4 or 2 as a large meal
1 tbsp coconut oil
1 tin tomatoes
2 tins chickpeas
1 onion, finely chopped
3 garlic cloves, finely chopped
1/4 tsp turmeric
1 tsp ground cumin
1 tsp ground coriander
1 tsp cinnamon
1 tsp ground ginger
125g apricots, roughly chopped
Handful coriander, finely chopped
2 perserved lemons, finely chopped (or the juice of one lemon)
- Melt the coconut oil in a saucepan over a medium heat, add the onions and sauté for 5 minutes
- Add the garlic and spices to the saucepan and cook for a further two minutes
- Add the tomatoes and chickpeas, stir well and simmer for 20 minutes
- Stir through the chopped coriander and preserved lemon and cook for a further 5 minutes then serve with quinoa or cous cous!