Black Bean and Chickpea Tagine with Apricots and Almonds

A flavorful and hearty vegetarian tagine featuring black beans, chickpeas, dried apricots, and toasted almonds. Served over fluffy couscous, this dish is both satisfying and packed with flavor.

Prep Time

15 minutes

Total Time

45 minutes

Calories

620

Level

Easy

Yields

4 servings

Cost

£1.46

Season:

Meal Type:

Cuisine:

Main Ingredient:

Mood:

Ingredients

Servings

2tablespoonsOlive Oil

£0.15

1mediumOnion(chopped)

£0.30

3clovesGarlic(minced)

£0.10

1tablespoonGinger(grated)

£0.12

1teaspoonSpices (Ground Cumin, Coriander, Turmeric, Cinnamon)(each)

£0.08

128 ounce canCanned Diced Tomatoes(undrained)

£0.90

1cupVegetable Broth

£0.25

115 ounce canBlack Beans(drained and rinsed)

£0.70

115 ounce canChickpeas(drained and rinsed)

£0.65

0.5cupDried Apricots(chopped)

£0.80

1tablespoonHoney (or Agave/Maple Syrup)((optional, for sweetness))

£0.20

1tablespoonLemon Juice(freshly squeezed)

£0.10

0.3cupToasted Almonds(slivered or chopped)

£0.75

0.3cupFresh Cilantro(chopped, for garnish)

£0.40

1cupCouscous

£0.35

1cupWater or Broth(for cooking couscous)

To TasteSalt

To TastePepper

Total Cost

£5.85

£1.46 per serving

The Method

1
Cook Couscous: Prepare the couscous according to package directions. Typically, this involves bringing water or broth to a boil, stirring in the couscous, covering, and letting it sit for 5 minutes until the liquid is absorbed. Fluff with a fork.
2
Toast Almonds (optional): If your almonds aren't pre-toasted, spread them in a single layer on a baking sheet and toast in a preheated oven at 350°F (175°C) for 5-7 minutes, or until lightly golden. Alternatively, toast them in a dry skillet over medium heat, stirring frequently, until golden and fragrant. Be careful not to burn them.
3
Sauté Aromatics: Heat olive oil in a large skillet or tagine over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and ginger and cook for 1 minute more, until fragrant.
4
Add Spices: Stir in cumin, coriander, turmeric, and cinnamon. Cook for 1 minute, stirring constantly, until fragrant.
5
Combine Ingredients: Add diced tomatoes (with their juices), vegetable broth, black beans, chickpeas, and dried apricots. Bring to a simmer.
6
Simmer: Reduce heat to low, cover, and simmer for 20 minutes, stirring occasionally, until the sauce has thickened slightly and the flavors have melded.
7
Season and Finish: Stir in honey (or agave/maple syrup, if using) and lemon juice. Season with salt and pepper to taste.
8
Serve: Serve the tagine over the prepared couscous. Garnish with toasted almonds and fresh cilantro.

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My Notes

Nutrition Information

Nutrition per serving (450g)

620 kcal / 2594 kJ

Carbs

86g

33% of RDA

Fat

22g

31% of RDA

Protein

24g

48% of RDA

Detailed Breakdown

Fibre

19 g

63% of RDA

Sugar

23 g

26% of RDA

Sodium

750 mg

33% of RDA

Saturated Fat

2.5 g

13% of RDA

Chef's Tips

Adjust the amount of spices to your preference. For a spicier tagine, add a pinch of cayenne pepper or a dash of hot sauce.

Other dried fruits, such as raisins or chopped dates, can be substituted for the apricots.

For a richer flavor, use homemade vegetable broth instead of store-bought.

The tagine can be made ahead of time and reheated. The flavors will actually deepen overnight.

Feel free to add other vegetables like chopped bell peppers, zucchini, or eggplant to the tagine.

If you don't have a tagine, a Dutch oven or a large pot with a lid will work just fine.

Cooking Equipment

Oven

Stove

Tagine or Dutch Oven (optional)

Large Skillet

Wine Pairings

No wine pairing suggestions available for this recipe.

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