Moroccan Chickpea & Olive Tagine
Canned chickpeas, preserved lemon, dried apricots, jarred olives, and spices.
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1 can (15 oz) chickpeas, drained and rinsed
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1/4 cup preserved lemon, finely chopped
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1/4 cup dried apricots, chopped
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1/4 cup jarred olives, sliced
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1 small onion, diced
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2 cloves garlic, minced
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1 tbsp olive oil
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1/2 tsp ground cumin
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1/2 tsp ground coriander
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1/2 tsp ground cinnamon
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1/4 tsp paprika
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1/2 cup vegetable broth
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Salt & black pepper to taste
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Fresh cilantro or parsley, for garnish
Instructions:
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Sauté the aromatics: Heat olive oil in a pan over medium heat. Add onion and garlic, cooking until softened.
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Add spices & apricots: Stir in cumin, coriander, cinnamon, paprika, and dried apricots. Cook for 1 minute.
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Simmer with chickpeas & broth: Add chickpeas, preserved lemon, olives, and vegetable broth. Simmer for 10-15 minutes.
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Adjust seasoning & serve: Taste and adjust salt and pepper. Garnish with fresh herbs if desired.
