Chickpea & Almond Tagine

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INGREDIENTS

  • 2 tablespoons olive oil

  • 1 large white or yellow onion, diced

  • 2 cloves garlic, minced

  • 1 teaspoon paprika

  • ½ teaspoon cumin

  • ¼ teaspoon cinnamon

  • ¼ teaspoon ground coriander

  • ½ teaspoon salt

  • ½ cup dried apricots, roughly chopped

  • 1 tablespoon honey

  • 1 cup vegetable broth

  • 1 15-oz. can chickpeas

  • ⅓ cup Mariani Sliced Almonds (plus some for garnish)

  • 2 tablespoons lemon juice

  • Chopped cilantro, for garnish

  • 2 cups cooked couscous, for serving

  • Roasted vegetable of choice, for serving

INSTRUCTIONS

  1. Heat the olive oil in a saucepan over medium heat.  Add the onion and sauté for 5-7 minutes, until translucent.  Add the garlic, paprika, cumin, cinnamon, coriander, and salt and sauté for an additional 1-2 minutes.

  2. Add the apricots, honey, and vegetable broth and bring to a simmer.  Simmer for 10-15 minutes.

  3. Stir in the chickpeas, sliced almonds, and lemon juice.

  4. Transfer the tagine to serving bowls.  Serve over couscous with roasted vegetables of your choice on the side.  Garnish with chopped cilantro and additional sliced almonds