Moroccan Saffron Rice & Chickpea Tagine Bowl
Spiced chickpea and tomato stew with apricots over saffron rice with toasted almonds.
- Prep
- 15 min
- Cook
- 35 min
- Total
- 50 min
- Makes
- 4 bowls
A tagine is a slow-cooked North African stew named after the clay pot it's cooked in. This stovetop version simmers chickpeas with tomato, warm spices and dried apricots, then serves it over saffron rice with toasted almonds.
Why this recipe works
Simmering uncovered reduces the tomato liquid into a thick sauce that clings to the chickpeas. Dried apricots add a sweet note typical of Moroccan cooking.
Ingredient notes
Saffron is optional but adds aroma; turmeric gives similar color. For protein, chickpeas and almonds give roughly 15 to 18 grams per bowl (an estimate); add Greek yogurt if not vegan.
Common mistakes
- Burning the spices; keep the heat at medium.
- Serving the tagine too thin.
What to serve with it
Plain yogurt or harissa on the side.
Meal prep
Stews like this improve overnight.
More bowls like this
Cooking tips
Toast the spices briefly in the oil for the best flavor. Mash a few chickpeas against the pan to thicken the sauce.
Swaps and variations
Add chicken thighs for more protein, simmered until 165°F (74°C). Use couscous instead of rice.
Storing and reheating
Refrigerate within 2 hours for up to 5 days. Reheat until steaming.
Recipe
Moroccan Saffron Rice & Chickpea Tagine Bowl
- Prep
- 15 min
- Cook
- 35 min
- Total
- 50 min
- Makes
- 4 bowls
Ingredients
- For the tagine
- For the rice
You’ll need: large deep skillet or Dutch oven; medium saucepan with lid; small skillet
Method
-
Heat the oil in a deep skillet over medium heat. Cook the onion and carrots 8 minutes, until soft.
-
Add the garlic, cumin, cinnamon and paprika and stir 1 minute.
-
Add the chickpeas, tomatoes, broth, apricots and salt. Simmer uncovered 25 minutes, stirring now and then, until thick.
-
Meanwhile, bring the rice, water and saffron water to a boil, cover and simmer on low 12 minutes; rest 10 minutes.
-
Divide the rice among 4 bowls, ladle over the tagine and sprinkle with toasted almonds.
Questions
Can I use dried chickpeas?
Yes, about 3 cups cooked.
Is it spicy?
No; it's warm and aromatic.
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