Moroccan · main

Moroccan Chickpea and Apricot Tagine

Moroccan Chickpea and Apricot Tagine reads fruity 5.9, citrus 5.2 and sourness 5.1 on Palate's 0–10 flavor X-ray — a Moroccan main, about 42 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 4.4 / 10
• Sweet & Fruity — 7.5 / 10
• Sour & Bright — 6.8 / 10
• Bitter & Earthy — 3.3 / 10
• Rich & Fat — 4.2 / 10
• Aromatic & Spice — 5.0 / 10

The measured notes (of 18)

Fruity 5.9 · Citrus 5.2 · Sourness 5.1 · Sweetness 5.1 · Allium 4.4 · Umami 4.0 · Salinity 3.9 · Richness 3.6 · Earthy 2.8 · Herbaceous 2.7 · Warm Spice 2.6 · Nutty 2.2 · Smoke 2.2 · Floral 2.0 · Bitterness 1.2

What's in it (16)

• olive oil — 41 g
• yellow onion — 110 g
• garlic — 9 g
• ginger — 15 g
• cumin — 10 g
• cinnamon — 7 g
• smoked paprika — 5 g
• tomatoes — 794 g
• chickpeas — 851 g
• dried apricots — 237 g
• vegetable broth — 355 g
• salt — 6 g
• couscous — 355 g
• water — 355 g
• cilantro — 15 g
• lemon — 65 g

Time & effort: about 42 min (41 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 170.6 kcal, 7.6 g protein, 2 g fat, 31.1 g carbs

Dietary: Vegan — engine-derived; double-check anything allergy-critical.

How it's cooked (8 steps)

1. Heat 2 tablespoons of the olive oil in a large Dutch oven over medium heat. Add the onion and cook, stirring occasionally, until softened and translucent, 6-7 minutes.
2. Add the garlic and ginger; cook, stirring constantly, until fragrant, about 1 minute.
3. Stir in the cumin, cinnamon, and smoked paprika; cook, stirring constantly, until the spices darken slightly and smell toasted, about 1 minute.
4. Add the crushed tomatoes, chickpeas, apricots, broth, and 1 teaspoon of the salt. Stir well, bring to a boil, then reduce the heat to low, cover partially, and simmer, stirring occasionally, until the sauce has thickened and the apricots are plump and tender, 25-30 minutes.
5. About 10 minutes before the stew is done, heat the remaining 1 tablespoon olive oil in a small saucepan over medium heat. Add the couscous and toast, stirring, until lightly golden and fragrant, 1-2 minutes.
6. Add the water and remaining 1/4 teaspoon salt to the couscous, bring to a boil, cover, remove from heat, and let stand until the water is fully absorbed and the couscous is tender, 5 minutes. Fluff with a fork.
7. Taste the tagine and adjust salt if needed, then stir in half the cilantro.
8. Divide the couscous among bowls, spoon the tagine over top, and finish with the remaining cilantro and a squeeze of lemon; serve the remaining lemon wedges alongside.

Dishes with a similar flavor shape

• Harissa Chickpea Stew with Spinach — Middle Eastern
• Grilled Cuban Mojo Pork Chops — Cuban
• Crispy Sheet-Pan Chicken Shawarma Bowls — Middle Eastern
• Crispy Halloumi and Chickpea Skillet with Harissa — Middle Eastern
• Greek Red Lentil Soup with Lemon — Greek

Keep reading: what fruity, citrus, sourness mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.