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Apricot & Chickpea Tagine - Pot
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4.78 from 9 votes

Apricot & Chickpea Tagine

Delicious store cupboard one-pot comforting Apricot Tagine that's gluten free & vegan ready in 20 minutes!
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Dinner
Cuisine: moroccan
Servings: 4 people
Author: James Wythe

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

TIP: Store in a container for a few days in the fridge or freeze down for a quick healthy dinner another evening.