Moroccan chickpea and apricot tagine

Updated at: Wed, 10 Jul 2024 19:19:32 GMT

Step 1

Wash and dry produce. Zest and quarter lemon. Peel and finely chopped garlic. Trim and halve zucchini lengthwise, cut crosswise into half inch thick half Moons. Halve, peel, and dice onion. Drain and rinse chickpeas. Roughly chop cilantro.

Step 2

In a small bowl, combine sour cream, lemon zest, squeeze of lemon juice, and a pinch of garlic. Add Water one teaspoon at a time until mixture reaches a drizzling consistency. Season with salt and pepper.

Step 3

Melt one tablespoon of butter in a medium pot over medium high heat. Add half the remaining garlic and cook until fragrant, 30 seconds. Add couscous and stir to coat. Add 3/4 cup of water, half the stock concentrate and a big pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until couscous is tender, 6 to 8 minutes. Drain any excess liquid if necessary. Keep covered off heat until ready to serve.

Step 4

While couscous cooks, heat a large drizzle of oil in a large pan over medium high heat. Add zucchini and onion and season with salt and pepper. Cook, stirring, until softened and lightly browned, 5 to 7 minutes. Add Tunisian spice and remaining garlic. Cook, stirring, until fragrant, one minute.

Step 5

Stir 1/3 cup of water and remaining stock concentrate into pan. Stir in chickpeas, then bring to a simmer. Cook until liquid has slightly reduced, 1 to 2 minutes. Reduce heat to low, then stir in half the apricots, half the cilantro, one tablespoon of butter, and a squeeze of lemon juice until combined. Season with salt and pepper.

Step 6

Season couscous with salt and pepper and divide between bowls. Top with chickpea mixture and creamy lemon sauce. If you've got some on hand, drizzle with hot sauce from your pantry if desired. Sprinkle with remaining apricots and remaining cilantro. Serve with remaining lemon wedges on the side.

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