Vegan Apricot Chick Pea Tagine


Vegan Apricot Chick...Pea Tagine
Prep time
Cook time
Total time
Recipe type: One Pot Dish
Cuisine: Moroccan
Serves: 4
  • 1 Medium Brown Onion Diced
  • 2 Medium Carrots sliced into rounds
  • 4-6 Cup Mushrooms cut into quarters
  • 1 Clove of Garlic finely chopped
  • Medium Carrots sliced into rounds
  • 400g of Tinned Chickpeas drained
  • 1 Tablespoon of Moroccan Spices
  • 400g of Tinned Apricot Halves in Juice
  • 2 Cups of Vegan Stock*
  • 2 Tablespoons of Arrowroot powder to thicken if desired.
  • Baked Potatoes, Cous Cous or Quinoa** to serve.
  1. In a large pot or pan add a splash of oil & saute diced onion till translucent
  2. Add quartered mushrooms a cook for 3 to 5 minutes or until mushrooms are slightly browned.
  3. Add in chopped garlic, sliced carrots and drained chickpeas, allow to cook for around 2 minutes to gently brown.
  4. Sprinkle with Moroccan spices, stirring to coat evenly
  5. Add apricots in juice, vegan vegetable stock and allow to simmer gently for around 20 minutes or until carrots are soft.
  6. If you prefer a thicker sauce you can add in two table spoons of Arrowroot powder just before serving and stir to thicken.
  7. We served ours with fire baked potatoes but it also perfect with Cous Cous and Quinoa.
Other veggies such as green beans go great with this dish, so if you have them on hand, throw them in!

Swiss Brown mushrooms are one of my fave to use in dishes but you could substitute them with plain button or cup mushrooms.

* I like Massels stock cubes, 100% natural and vegan

** To save time while were camping or in the van we'll often use precooked quinoa