Introducing this delicious one-pot Apricot & Chickpea Tagine.
Totally rammed packed full of flavour using store cupboard ingredients.
I have teamed up with Crazy Jack using 2 of their organic products to create this tasty Tagine (This is a sponsored recipe)
It’s super comforting, incredibly easy to make, ready in 20 minutes and also gluten free and vegan.
HERE’S WHAT YOU’RE GOING TO LOVE ABOUT THIS APRICOT & CHICKPEA TAGINE:
- Super Easy
- Comforting
- Adaptable
- Perfectly balanced
- Freeze for another day
- Vegan & Gluten-Free
Using these key ingredients:
Crazy Jack provide a selection of organic baking products available in retailers nationwide including Tesco, Asda and Ocado – but of course, like I have here, you don’t need to use them just for baking.
As Crazy Jack products are organic, the apricots they grow are dried without the addition of sulphur dioxide, which is the preservative that changes the apricots orange.
And I have also used their organic ground almonds which helps with 3 things.
- Texture
- Flavour
- Thickens the sauce
It’s the easiest one-pot Tagine you’ll EVER make!
Using ingredients you’ll already have laying around in your store cupboard.
Simply add the apricots, spices and vegetables of choice and fry.
Finally, add your tinned products, stir through the ground almonds and simmer until it thickens.
And that’s it!!
It really couldn’t be simpler to make.
After just 20 minutes, you’ll have the most incredible smell around your kitchen that will draw the family in for dinner!
Serve this up to the table with rice or quinoa and I promise this will become a weekly recipe.
The sweetness from the apricots is perfectly balanced against the spices.
Creating the most comforting family friendly dinner.
SO IF YOU TRY THIS APRICOT & CHICKPEA TAGINE LET ME KNOW!
Leave a comment, rate it and don’t forget to tag me on Instagram @healthylivingjames using #healthylivingjames . I absolutely love seeing and sharing your recreations!
The great thing about this healthy homemade Apricot Tagine is that you can batch cook it and freeze it down.
So that you have a quick dinner for another evening when you don’t have time to cook!
Finally, are you on Pinterest? Why not save this photo below to your boards so you can come back and try it another time!
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Apricot & Chickpea Tagine
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 400g tinned chickpeas drained
- 1 400g tinned tomatoes
- 50 g Crazy Jack ground almonds
- 500 ml veg stock
- 1 courgette sliced (optional)
- 1 pepper sliced (optional)
Instructions
- Firstly prepare your onion, garlic, and which veg you're using
- Heat a large pot with oil, add in the chopped red onion, 3 crushed garlic cloves, 1 tsp fennel seeds, 1 tsp ground coriander, ½ tsp five spice and fry for a couple minutes
- Now chop the Crazy Jack soft apricots into quarters and add to the pot along with any veg you're using (I used courgette & pepper) and fry for a few more minutes
- Add your drained chickpeas, tinned tomatoes, 500ml veg stock and 50g Crazy Jack ground almonds and stir
- Cook on a medium/high heat for 10 minutes until it thickens
- Serve with rice or quinoa
Notes
Make sure to follow me on Instagram @healthylivingjames Facebook @healthylivingjames Twitter @healthylivingJW or Pinterest @healthylivingjw for daily allergy-free food inspiration.
Enjoyed this!! Really flavoursome, filling AND from so few ingredients!!
Thanks for a great recipe.
Delicious, quick and easy to make.served with couscous and coconut yogurt. Used fresh apricots and could have done with more or bigger chunks as they got a bit lost. Spicing was spot on but did add a bit of salt as my veg stock wasn’t very salty. Used yellow courgette (aka summer squash) instead of courgette. Will definitely make again.
What is the 5 spice? Can’t figure it out.
Hey Lucy, it’s a pre made mixture you can buy in all the supermarkets 🙂
Hmmm..for some reason my didn’t thicken. Tastes good but I feel there is something missing to give the kick of the apricot flavour. For WFPB people, I left out the oil and just used a small amount of water.
So I just made this for Lunch and made one slight adjustment. Didn’t put in as much veggie stock and I used Orange pepper as my vegetable. For whatever reason it did not thicken up with the ground almonds So I put in a tiny bit of arrow root. I served it over brown rice and my husband and I both loved it. The spice combination was spot on. I guess we are much smaller eaters than most so we actually will get six servings. This is something I will make again and again.
Delicious and so easy to do!
I made it with cous cous and halloumi cheese the first night, then the second night I popped the left overs in quesadillas. So random but it worked!! Thanks James ☺️☺️
Yay so pleased to hear you enjoyed it Lisa 🙂 thanks for sharing your review!