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Moroccan Chickpea Apricot Tagine

Moroccan Chickpea and Apricot Tagine (Vegan, Gluten-Free)

  • Author: Delphine Fortin
  • Prep Time: 30 mins
  • Cook Time: 30 mins
  • Total Time: 1 hour
  • Yield: 6 servings 1x
  • Category: Savory
  • Cuisine: Vegan


This Moroccan chickpea tagine with apricots, toasted almonds and deep, warm spices is an easy stew to prepare, family-friendly, and deeply satisfying.



For the tagine:

  • 3 Tablespoons olive oil
  • 2 medium yellow onions, minced
  • 2 garlic cloves, minced
  • 1 pinch saffron, freshly ground
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cumin
  • 1 teaspoon ground cinnamon
  • 12 dried apricots, pitted and cut in half
  • 1 medium lemon, juice
  • 2 Tablespoons agave syrup*
  • 1 small handful fresh cilantro, chopped
  • 1 1/4 cup (300 ml) vegetable stock
  • 1 can 15 oz (425g) chickpeas, drained
  • 6 Tablespoons slivered almonds, slightly toasted
  • Salt and pepper

For the roasted veggies:

  • 1.1 lb (500g) mixed carrots (orange, purple, white), peeled and roughly chopped
  • 23 medium potatoes, peeled and cut into quarters
  • 1 Tablespoon olive oil
  • Salt and pepper

For the couscous (NOT GLUTEN-FREE)**:

  • 2 cups (400g) uncooked couscous
  • 2 teaspoons ground curry
  • 1 teaspoon ground cinnamon
  • 1 pinch ground cayenne pepper
  • 2 cups (50 cl) water
  • 1 pinch salt
  • 1 Tablespoons (15g) butter


For the tagine:

  1. Heat olive oil in a large pot, and once hot sauté the onions until soft, about 10 minutes.
  2. Add the garlic, spices, and sauté for one more minute, then add apricots, lemon juice, agave (or honey if non vegan)*, and half of the cilantro. Pour the stock over and simmer on low heat for about 15 minutes, until almost completely absorbed.
  3. Add the chickpeas, toasted slivered almonds, and season with salt and pepper.

For the roasted veggies:

  1. Preheat the oven to 350°F (180°C) and line a large baking sheet with parchment paper.
  2. In a large mixing bowl, combine the chopped vegetables with olive oil until fully coated. Season with salt and pepper.
  3. Transfer the vegetable to the baking sheet and roast in the oven for about 30 minutes, stirring from time to time to make sure they are roasted on all sides.

For the couscous:

  1. In a medium bowl, mix couscous with spices.
  2. In a medium saucepan, bring water, salt, and butter to a boil. Add couscous, stirring quickly. Remove from heat and cover. Let stand for 4-5 minutes, and fluff with a fork before serving.
  3. Serve the vegetarian tagine with roasted vegetables and a side of couscous, and top with extra chopped cilantro if desired.


* For a non vegan version, you can replace agave syrup with honey.

** Note that the couscous is not gluten-free. If you want to serve your tagine with a gluten-free side, simply use quinoa instead of couscous.