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 teaspoon ground ginger
• 1 teaspoon ground turmeric
• 1 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

Method

1. 01
   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. 02
   Stir in the minced garlic and cook for another minute until fragrant.
3. 03
   Add the ground cumin, coriander, cinnamon, ginger, turmeric, and cayenne pepper. Stir well to coat the onions and garlic with the spices.
4. 04
   Add the chickpeas, dried apricots, diced tomatoes, and vegetable broth to the pot. Stir to combine all the ingredients.
5. 05
   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. 06
   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. 07
   Stir in the freshly squeezed lemon juice and season with salt and pepper to taste.
8. 08
   Garnish with chopped fresh cilantro before serving. Serve hot with couscous or flatbread.