Cumin, cinnamon, and a little paprika bloom in the pot as soon as they hit warm oil, turning the campsite air sweet and savory at the same time. Spiced Chickpea Tagine with Apricots & Almonds starts with that spice-scented base, then builds into a thick, glossy stew you can simmer on a steady propane flame without babysitting.
Chickpeas bring the heft, while onions and vegetables soften into the sauce and take on all that Moroccan-inspired warmth. The dried apricots plump as they cook, adding bright little bursts of sweetness that keep each spoonful balanced instead of heavy. It’s an easy dinner for chilly nights when you want something comforting but don’t want to haul a stack of pans to the wash station.
Right before you eat, sprinkle on toasted almonds for crunch and a nutty finish, plus fresh herbs if you packed them. Serve it straight from the pot, or ladle it over couscous to stretch the meal for hungry campers.
Spiced Chickpea Tagine with Apricots & Almonds
Equipment
- Large pot or Dutch oven
- stirring spoon
- Knife
- Cutting board
Ingredients
- 2 tablespoons olive oil
- 1 yellow onion diced
- 2 cloves garlic minced
- 2 teaspoons ground cumin
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon cayenne pepper optional
- 1 red bell pepper diced
- 1 cup carrot sliced
- 1 can (15 oz) chickpeas drained and rinsed
- 1 can (14 oz) crushed tomatoes
- 2 cups vegetable broth
- 1/2 cup dried apricots chopped
- 1/4 cup slivered almonds toasted
- 1/4 cup cilantro or parsley chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Heat olive oil in a large pot over medium flame. Add onion and cook until soft, about 5 minutes.
- Add garlic, cumin, cinnamon, turmeric, and cayenne. Stir until fragrant, 1 minute.
- Stir in bell pepper and carrot. Cook 3 minutes to soften slightly.
- Add chickpeas, tomatoes, broth, and apricots. Bring to a simmer.
- Cover and cook over low heat for 20–25 minutes, stirring occasionally, until veggies are tender and flavors meld.
- Season with salt and black pepper. Stir in chopped herbs. Serve garnished with toasted almonds.