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Apricot, Almond & Chickpea Tagine

with Zucchini, Basmati Rice & Chermoula

Apricot, Almond & Chickpea Tagine

Warm, fragrant tagine with sweet apricots, nutty almonds, and hearty chickpeas, served with zucchini, fluffy basmati rice, and bright chermoula.

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Ingredients

For 2 servings

  • ½ cup Basmati Rice
  • 1 unit Chickpeas
  • 1 ounce Dried Apricots
  • 1 clove Garlic
  • 1 teaspoon Hot Sauce
  • 1 unit Jalapeño
  • 1 unit Lemon
  • 1 unit Onion
  • ¼ ounce Parsley
  • ½ ounce Sliced Almonds
  • 3 tablespoon Sour Cream
  • 1 tablespoon Tunisian Spice Blend
  • 2 unit Veggie Stock Concentrate
  • 1 unit Zucchini

Additional Ingredients

  • Butter
  • Cooking Oil
  • Olive Oil
  • Pepper
  • Salt
Apricot, Almond & Chickpea Tagine
DifficultyMedium
Prep Time10m
Total Time30m
Calories940
Protein19g
Carbs105g
Fat48g
Tags:
VeggieFiber Smart
⚠️Allergens:
🥛Milk

Swaps and substitutions

For dairy-free, swap the sour cream for a plain plant-based yogurt or coconut yogurt with a similar tang. For a nut-free version, leave out the sliced almonds and add toasted pumpkin or sunflower seeds if you still want crunch.

What to serve with it

Serve with warm flatbread or a simple cucumber salad to balance the sweet-spiced sauce, plus extra lemon wedges for brightness. A chilled mint yogurt drink or sparkling water with herbs keeps the meal fresh and light.

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