Moroccan Chickpea & Apricot Tagine

This is a gently spiced, slightly sweet, one‑pot wonder. Chickpeas and apricots simmered with cumin, cinnamon, and ginger. It’s vegan, brilliantly aromatic, and freezes wonderfully. Serve with couscous or flatbread.

Ingredients (Serves 6):

• 1 tbsp olive oil
• 1 onion, chopped
• 2 garlic cloves, crushed
• 1 tbsp fresh ginger, grated
• 1 tsp cumin
• ½ tsp cinnamon
• ½ tsp turmeric
• 2 x 400g tins of chickpeas, rinsed and drained
• 100g dried apricots, roughly chopped
• 1 x 400g tin of chopped tomatoes
• 300ml vegetable stock
• Juice of ½ lemon
• Salt and pepper
• Fresh coriander and toasted flaked almonds to serve

Method:

1. Heat the oil in a large heavy‑based pot. Cook the onion for 5 minutes. Add the garlic, ginger, cumin, cinnamon, and turmeric. Cook for 1 minute.
2. Add the chickpeas, apricots, tomatoes, and stock. Bring to a simmer and cook gently, partially covered, for 25–30 minutes until the sauce is thick and the flavours have melded.
3. Squeeze in the lemon juice and season. Scatter with coriander and almonds.

Why it’s gut‑friendly: Chickpeas are prebiotic. Apricots add fibre and a gentle sweetness. Ginger and cinnamon are anti‑inflammatory.

Freezing: Portion into containers and freeze. The flavours actually deepen after a day or two.