Introducing a delicious one-pot Apricot & Chickpea Tagine, packed with flavour and made from simple storecupboard ingredients.
I created this comforting, easy-to-make tagine using two organic products from Crazy Jack to boost flavour and texture. (This is a sponsored recipe.)
It’s warm, hearty and ready in about 20 minutes. The recipe is naturally vegan and gluten-free.
Why you’ll love this Apricot & Chickpea Tagine:
- Easy one-pot recipe
- Comforting and family friendly
- Adaptable to whatever veg you have
- Perfectly balanced sweet and spiced flavours
- Freezes well for quick meals
- Vegan and gluten-free
Key ingredients illustrated:
Crazy Jack offer a range of organic products commonly found in supermarkets, but you can use any similar apricots and ground almonds you prefer. Their apricots are dried without sulphur dioxide, keeping the natural colour and flavour.
I also used organic ground almonds, which add:
- Creamy texture
- Nutty flavour
- Natural thickening for the sauce
This is the easiest tagine you’ll make — mostly storecupboard staples. Add apricots, spices and any vegetables you like, sauté briefly, then add tinned ingredients, ground almonds and stock and simmer until thickened.
After about 20 minutes your kitchen will smell incredible. Serve with rice or quinoa — the apricot sweetness is nicely balanced by the spices, creating a comforting, family-friendly dinner.
If you try this Apricot & Chickpea Tagine, let me know!
Leave a comment, rate it and tag me on Instagram @healthylivingjames using #healthylivingjames — I love seeing your recreations!
This tagine freezes well, so batch-cook and store portions for quick dinners on busy nights.
Save this photo to Pinterest so you can come back to the recipe later!
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Apricot & Chickpea Tagine
Delicious one-pot Apricot Tagine that’s gluten-free and vegan — ready in 20 minutes.
By: James Wythe
Prep Time: 5 minutes Cook Time: 15 minutes Total Time: 20 minutes Serves: 4 people
Ingredients
- 1 red onion, diced
- 3 garlic cloves, crushed
- 100g Crazy Jack soft apricots, chopped
- 1 tsp fennel seeds
- 1 tsp ground coriander
- ½ tsp five spice
- 1 x 400g tin chickpeas, drained
- 1 x 400g tin tomatoes
- 50g Crazy Jack ground almonds
- 500ml 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.
- Chop the apricots into quarters and add them to the pot with the courgette and pepper (or other veg). Fry for a few more minutes to soften.
- Add the drained chickpeas, tinned tomatoes, vegetable stock and ground almonds. Stir to combine.
- Cook over medium-high heat for about 10 minutes, stirring occasionally, until the sauce thickens.
- Serve the tagine with rice or quinoa.
Notes
Tip: Store leftover tagine in the fridge for a few days or freeze portions for a quick, healthy dinner later.
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