Chickpea and Apricot Tagine
Dried chickpeas simmered slowly with ras el hanout and saffron, then finished with dried apricots, preserved lemon, and green olives. Sweet, sour, and salty in a single pot.
- 1
Heat the olive oil in a large heavy pot over medium heat. Add the onions and cook for about 12 minutes, stirring, until soft and lightly golden.
- 2
Stir in the garlic, ras el hanout, cumin, cinnamon, and saffron and cook 1 minute, until fragrant.
- 3
Add the drained chickpeas, tomatoes, water, and salt. Bring to a boil, then reduce to a bare simmer, cover, and cook for 1 hour.
- 4
Add the carrots and apricots, cover again, and simmer 30 minutes more, until the chickpeas are creamy all the way through and the carrots are tender.
- 5
Stir in the preserved lemon rind and the olives. Simmer uncovered for 10 to 15 minutes, until the liquid reduces to a thick sauce that clings to the chickpeas.
- 6
Taste for salt, scatter the cilantro over, and serve.
Ingredients
- 3 tablespoons olive oil
- 2 onions, thinly sliced
- 4 cloves garlic, minced
- 2 teaspoons ras el hanout
- 1 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon saffron threads, crumbled
- 1 1/2 cups dried chickpeas, soaked overnight and drained
- 1 (14.5 ounce) can diced tomatoes
- 5 cups water
- 1 teaspoon kosher salt
- 2 carrots, cut into 1-inch pieces
- 1 cup dried apricots, halved
- 1/2 preserved lemon, rind only, thinly sliced
- 1/2 cup green olives, pitted
- 1/4 cup cilantro, chopped
Instructions
- 1
Heat the olive oil in a large heavy pot over medium heat. Add the onions and cook for about 12 minutes, stirring, until soft and lightly golden.
- 2
Stir in the garlic, ras el hanout, cumin, cinnamon, and saffron and cook 1 minute, until fragrant.
- 3
Add the drained chickpeas, tomatoes, water, and salt. Bring to a boil, then reduce to a bare simmer, cover, and cook for 1 hour.
- 4
Add the carrots and apricots, cover again, and simmer 30 minutes more, until the chickpeas are creamy all the way through and the carrots are tender.
- 5
Stir in the preserved lemon rind and the olives. Simmer uncovered for 10 to 15 minutes, until the liquid reduces to a thick sauce that clings to the chickpeas.
- 6
Taste for salt, scatter the cilantro over, and serve.