Aromatic Saffron and Chickpea Tagine with Apricots

Ingredients

• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon ground cinnamon
• 1 teaspoon saffron threads, soaked in 2 tablespoons of warm water
• 2 cups canned chickpeas, drained and rinsed
• 1 cup dried apricots, halved
• 2 cups vegetable stock
• 1 tablespoon honey
• to taste salt and pepper
• 1 cup fresh cilantro, chopped

Method

1. 01
   Heat olive oil in a large tagine or heavy-bottomed pot over medium heat.
2. 02
   Add the chopped onion and sauté until soft and translucent, about 5 minutes.
3. 03
   Stir in the minced garlic, ground cumin, ground coriander, and ground cinnamon, and cook for an additional 2 minutes.
4. 04
   Add the saffron with its soaking water to the pot, mixing well with the spices.
5. 05
   Stir in the chickpeas, dried apricots, and vegetable stock. Bring the mixture to a gentle boil.
6. 06
   Reduce heat to low, cover the pot, and let it simmer for 45 minutes, stirring occasionally.
7. 07
   Add honey, and season with salt and pepper to taste. Stir well to combine.
8. 08
   Continue to simmer uncovered for another 5 minutes, allowing the flavors to meld and the sauce to thicken slightly.
9. 09
   Remove from heat and garnish with chopped fresh cilantro before serving.