The Recipes

Chickpea and Apricot "Tagine"

Okay, so technically, I should have made this in a real tagine.  But, that is one of the things I have yet to pick up for my kitchen, and really?  How often will I use it?  I get the investment if you use it frequently-- like my food processor or juicer, but a tagine?  How often will I cook in it?  It is on the wish list for when I win the lottery.

That being said, you CAN make good dishes in your everyday pots and pans.

Chickpea and Apricot Tagine


-1/2 of a 15-oz. can of crushed tomatoes
- 1/4 of a 14.5-oz. can of chickpeas, drained and rinsed
- 1 garlic clove, minced
- 1/4 cup dried apricots, chopped
- 1/4 c. cous cous
- 1/2 c. vegetable stock
- 1/4 yellow onion, minced
- pinch ground cumin
- pinch ground ginger
- pinch ground coriander (I had to toast my coriander and put in a spice grinder/designated coffee grinder)
- pinch ground cinnamon
- olive oil
- salt
- pepper
- handful of cilantro, chopped for garnish

Heat 1 T. of olive oil in a large pot.  Add the onion to the oil and season with salt.  Cook for 5 minutes, then add the garlic and the spices.  Stir for a minute, then add the chickpeas and the tomatoes.  Season again lightly with salt.  Add 1/4 c. of stock.  Let the mixture simmer.

In a smalls sauce pan, plump the pieces of apricot in the rest of the chicken stock over low to medium heat.  After five minutes, drain the apricots and add them to the tomatoes and chickpeas.

Meanwhile, cook the cous cous according to package instructions.  Generally, you will toast the cous cous first, then add in water simmer for 5 minutes.  Season with salt and pepper and fluff the cous cous with a fork.

Plate the cous cous and top with the chickpea mixture.  Top with the cilantro.