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
• 1/2 teaspoon ground ginger
• 1 cup dried apricots halved
• 1/2 cup blanched almonds toasted
• 2 cups vegetable broth
• 1 can chickpeas drained and rinsed
• 1 tablespoon honey
• to taste salt
• to taste black pepper
• 1/4 cup fresh cilantro chopped

Instructions

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