moroccan tagine

18 Feb, 2025

Adapted from Baija Lafrida @ Epicurious

Ingredients

Protein

• 1 lb chickpeas, soaked for 24 hours and cooked al dente
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• ½ teaspoon turmeric
• ½ teaspoon black pepper (omit for AIP)
• 1 teaspoon salt

Sauce

• 1 medium red onion, halved, then sliced 1/4 inch thick
• ½ teaspoon salt
• 4 garlic cloves, finely chopped
• 5 fresh cilantro, finely chopped
• 5 sprigs fresh flat-leaf parsley, finely chopped
• ½ cup broth or water

Apricots

• ½ cup dried Turkish apricots, separated into halves
• 1 (3-inch) cinnamon stick
• 1 cup broth or water

Almonds (omit for AIP)

• ⅓ cup whole blanched almonds
• salt, to taste

Instructions

1. In a small prep bowl, mix ground cinnamon, ginger, turmeric, and salt.

2. Heat a little bit of oil in a pan. Add onion and ¼ teaspoon salt and cook, uncovered, stirring frequently, until soft, about 8 minutes. Add garlic and cook, stirring occasionally, 3 minutes. Add cilantro and parsley and then cover with ½ cup broth. Reduce heat and simmer, covered, 30 minutes.

3. While the chickpeas cook down, bring 1 cup of broth, cinnamon stick, and apricots to a boil in a saucepan, then reduce heat and simmer, covered, until apricots are very tender (adding more broth if necessary). Once apricots are tender, simmer uncovered until liquid is reduced to a glaze, 10 to 15 minutes.

4. SKIP FOR AIP While apricots cook, heat 2 tbsp oil in a small skillet over moderate heat and cook almonds, stirring occasionally, until just golden, 1 to 2 minutes. Transfer with a slotted spoon to paper towels to drain.

5. Ten minutes before dish is done, add apricot mixture to tagine. Discard cinnamon stick, then serve with sprinkled with almonds on top.