Moroccan Chickpea Apricot Tagine

Step by step

Method

1. 01

   Heat the olive oil in a large tagine or heavy-bottomed pot over medium heat.

2. 02

   Add the diced onion and garlic, sautéing for 4 to 5 minutes until soft and translucent.

3. 03

   Stir in the ground cumin, cinnamon, turmeric, and paprika, cooking for 1 minute until fragrant.

4. 04

   Add the sliced carrots, cooked chickpeas, dried apricots, and diced tomatoes to the pot.

5. 05

   Pour in the vegetable broth and season with salt and black pepper. Stir well to combine.

6. 06

   Bring the liquid to a simmer, then reduce heat to low, cover with a lid, and cook for 25 to 30 minutes until the carrots are tender and the sauce has thickened.

7. 07

   Taste and adjust seasoning if necessary. Remove from heat and garnish with chopped fresh cilantro before serving.