Spiced Moroccan Chickpea and Apricot Tagine

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
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon cayenne pepper
• 1 can chickpeas drained and rinsed
• 1 cup dried apricots halved
• 1 can diced tomatoes
• 2 cups vegetable broth
• 1 cup carrots sliced
• 1 cup zucchini diced
• 1 lemon juice freshly squeezed
• 2 tablespoons fresh cilantro chopped
• salt and pepper to taste

Instructions

1. 1 Heat the olive oil in a large tagine or heavy-bottomed pot over medium heat. Add the chopped onion and cook until soft and translucent, about 5 minutes.
2. 2 Stir in the minced garlic and cook for another minute until fragrant.
3. 3 Add the ground cumin, coriander, cinnamon, ginger, turmeric, and cayenne pepper. Stir well to coat the onions and garlic with the spices.
4. 4 Add the chickpeas, dried apricots, diced tomatoes, and vegetable broth to the pot. Stir to combine all the ingredients.
5. 5 Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for 30 minutes, stirring occasionally.
6. 6 After 30 minutes, add the sliced carrots and diced zucchini to the pot. Cover and continue to simmer for an additional 20 minutes, or until the vegetables are tender.
7. 7 Stir in the freshly squeezed lemon juice and season with salt and pepper to taste.
8. 8 Garnish with chopped fresh cilantro before serving. Serve hot with couscous or flatbread.