Aromatic Apricot and Almond Tagine with Ras El Hanout

Ingredients

• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon Ras El Hanout
• 1 teaspoon ground cumin
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1 cup dried apricots, halved
• 1 cup blanched almonds, toasted
• 2 cups vegetable broth
• 1 can chickpeas, drained and rinsed
• 1 tablespoon honey
• to taste salt
• to taste black pepper
• 1 cup fresh cilantro, chopped

Method

1. 01
   Heat the olive oil in a large tagine or heavy-bottomed pot over medium heat.
2. 02
   Add the chopped onion and sauté until it becomes translucent, about 5 minutes.
3. 03
   Stir in the minced garlic and cook for another minute until fragrant.
4. 04
   Add the Ras El Hanout, ground cumin, cinnamon, and ginger, and stir to coat the onions and garlic in the spices.
5. 05
   Add the dried apricots and toasted almonds, mixing well with the spices.
6. 06
   Pour in the vegetable broth and bring the mixture to a simmer.
7. 07
   Add the chickpeas and honey, stirring to combine all ingredients.
8. 08
   Season with salt and black pepper to taste, then cover the pot and let it simmer gently for 30-40 minutes, stirring occasionally.
9. 09
   Once the tagine has thickened and the apricots are tender, remove from heat.
10. 10
    Garnish with fresh chopped cilantro before serving.