Spiced Chickpea Tagine with Apricots & Almonds
A one-pot Moroccan-inspired stew loaded with chickpeas, tender vegetables, sweet dried apricots, and warm spices, finished with toasted almonds and fresh herbs. Plant-based comfort food with deep flavor, perfect for chilly evenings outdoors.
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.
Notes
Bring pre-measured spices in a small container to save packing space. Toast almonds in a dry pan over the camp stove for extra flavor. The stew tastes even better if made ahead and reheated at camp.
Nutrition
Calories: 467kcal | Carbohydrates: 88.3g | Protein: 12.9g | Fat: 14.1g | Saturated Fat: 2.7g | Sodium: 993mg | Fiber: 22.4g | Sugar: 44.2g