Introducing a delicious one-pot Apricot & Chickpea Tagine — a comforting, flavour-packed meal made from simple storecupboard ingredients. This vegan and gluten-free tagine is quick to prepare, ready in around 20 minutes, and perfect for busy weeknights.
I developed this recipe using two organic ingredients from Crazy Jack: their soft apricots and ground almonds. Using organic dried apricots means they are dried without added sulphur dioxide, so the flavour is clean and natural. The ground almonds add texture, a nutty note and help thicken the sauce for a satisfying finish.
Why you’ll love this Apricot & Chickpea Tagine
- Ready in 20 minutes — a true one-pot meal
- Comforting and family friendly
- Flexible: add any vegetables you have
- Balanced sweet and spiced flavours
- Freezes well for easy batch cooking
- Vegan and gluten-free
This is the easiest tagine to make — you likely already have most of the ingredients in your cupboard. Start by preparing an onion, crushing garlic and slicing any vegetables you want to add (courgette and pepper work well).
Heat a large pot with a splash of oil. Fry the diced red onion with three crushed garlic cloves, then add 1 tsp fennel seeds, 1 tsp ground coriander and ½ tsp five spice. Fry for a couple of minutes until fragrant.
Chop 100 g of soft apricots and add them to the pot along with the sliced vegetables you chose. Sauté for a few more minutes so the apricots soften and the vegetables begin to release moisture.
Then add one drained 400 g tin of chickpeas, one 400 g tin of chopped tomatoes, 500 ml vegetable stock and 50 g ground almonds. Stir everything together and simmer on medium–high heat for about 10 minutes until the sauce thickens and the flavours meld.
The combination of sweet apricots and warming spices creates a perfectly balanced tagine that’s fragrant and inviting. After only 20 minutes you’ll have a nourishing, family-friendly meal with an irresistible aroma that will bring everyone to the table.
If you try this Apricot & Chickpea Tagine, let me know!
Leave a comment, rate the recipe and tag @healthylivingjames on Instagram using #healthylivingjames — I love seeing your recreations!
Serve the tagine with rice or quinoa. It’s an ideal recipe to batch cook and freeze in portions, so you always have a quick, healthy dinner ready on a busy evening.
Recipe at a glance
- Prep time: 5 minutes
- Cook time: 15 minutes
- Total time: 20 minutes
- Serves: 4 people
Ingredients
- 1 red onion, diced
- 3 garlic cloves, crushed
- 100 g Crazy Jack soft apricots, chopped
- 1 tsp fennel seeds
- 1 tsp ground coriander
- ½ tsp five spice
- 1 x 400 g tin chickpeas, drained
- 1 x 400 g tin chopped tomatoes
- 50 g Crazy Jack ground almonds
- 500 ml vegetable stock
- 1 courgette, sliced (optional)
- 1 pepper, sliced (optional)
Instructions
- Prepare the onion, garlic and any vegetables you plan to use.
- Heat oil in a large pot. Add the diced red onion, crushed garlic, fennel seeds, ground coriander and five spice. Fry for a couple of minutes until fragrant.
- Add the chopped apricots and your chosen vegetables. Fry for a few more minutes so the apricots soften.
- Stir in the drained chickpeas, chopped tomatoes, vegetable stock and ground almonds.
- Simmer on medium–high heat for about 10 minutes, stirring occasionally, until the sauce thickens.
- Serve hot with rice or quinoa.
Notes
Tip: Store leftovers in the fridge for a few days or freeze portioned servings for quick meals another night.
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