Moroccan-Spiced Chickpea & Apricot Tagine

A fragrant, iron-rich North African-inspired stew that combines sweetness with spice for a nourishing one-pot meal.

Preparation time: 15 minutes
Cooking time: 45 minutes
Serves: 6

Ingredients:

• 2 tablespoons olive oil
• 2 large onions, sliced
• 3 garlic cloves, minced
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1 teaspoon ground cinnamon
• 1 teaspoon smoked paprika
• ½ teaspoon ground turmeric
• ¼ teaspoon cayenne pepper (optional)
• 2 x 400g tins chickpeas, drained and rinsed
• 1 x 400g tin chopped tomatoes
• 150g dried apricots, halved
• 100g pitted green olives
• 2 tablespoons tomato purée
• 400ml vegetable stock
• 1 Iron Egg
• 200g fresh spinach leaves
• 100g flaked almonds, toasted
• Fresh coriander, roughly chopped
• Fresh mint leaves, torn
• 1 lemon, cut into wedges
• Couscous or quinoa, to serve

Method:

STEP 1
Heat the olive oil in a large, heavy-based pan or casserole dish over medium heat. Add the sliced onions and cook for 8-10 minutes until soft and translucent.

STEP 2
Add the garlic and cook for a further minute, then add all the spices (cumin, coriander, cinnamon, paprika, turmeric, and cayenne if using). Stir for 30 seconds until fragrant.

STEP 3
Add the chickpeas, chopped tomatoes, dried apricots, green olives, tomato purée, and vegetable stock. Stir well to combine. Bring to a boil, then reduce heat to a simmer.

STEP 4
Add the Iron Egg to the pan and simmer, partially covered, for 30 minutes, stirring occasionally. The sauce should thicken slightly.

STEP 5
Carefully remove the Iron Egg using a slotted spoon. Add the spinach to the tagine and stir until wilted, about 2-3 minutes.

STEP 6
Taste and adjust seasoning if necessary. Serve the tagine over couscous or quinoa, garnished with toasted flaked almonds, fresh coriander, mint leaves, and lemon wedges.

Tips:

• For additional protein, add 250g of diced chicken thighs or firm tofu at step 2 and cook for 5 minutes before proceeding.
• The vitamin C from the lemon juice helps maximize iron absorption, so always serve with fresh lemon wedges.
• This tagine actually improves in flavor if made a day ahead and gently reheated.
• Add a dollop of Greek yogurt for a cooling contrast to the spiced tagine.
• The combination of chickpeas, apricots, spinach, and the Iron Egg makes this dish particularly high in iron, providing approximately 35% of your daily requirement.