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This blooms the warm Moroccan spice blend of cumin, cinnamon, and ginger in oil before the vegetables go in, the step that unlocks their full aroma rather than leaving them tasting dusty and flat. A handful of dried apricots simmered right into the stew adds a subtle sweetness that balances the warmth of the spices, the same way many Moroccan tagines pair fruit with savory vegetables.
Prep Time
15 min
Cook Time
40 min
Servings
5 people
Difficulty
easy
Per serving
260kcal
Calories
9g
Protein
42g
Carbs
7g
Fat
10g
Fiber
14g
Sugar
Follow step-by-step with voice guidance.
In a large pot, heat the olive oil over medium heat and sauté the diced onion and carrots for 5 minutes, until softened.
Add the garlic and cook for 30 seconds, until fragrant.
Stir in the cumin, cinnamon, ginger, and paprika, and cook for 30 seconds, until fragrant.
Add the diced tomatoes, vegetable broth, and chickpeas.
Bring to a simmer, cover, and cook for 20 minutes.
Add the diced zucchini and chopped dried apricots.
Simmer uncovered for 15 more minutes, until the vegetables are tender and the stew has thickened slightly.
Stir in the fresh lemon juice.
Season with salt and pepper, and serve hot, garnished with fresh cilantro and toasted almonds.
Bloom the Spices in Oil First: Cooking the cumin, cinnamon, and ginger briefly in hot oil before adding liquid releases far more aroma than simmering them directly in broth. Add Zucchini Later in Cooking: Since it cooks quickly, adding it only in the final 15 minutes keeps it from turning mushy by the time the stew is done. Balance Sweet and Savory: The dried apricots are meant to offset the warm spices, so don't skip them even if it feels unusual to add fruit to a savory stew.
Yes, a traditional tagine works well for this stew, cooking over low, gentle heat in the same way, though a regular pot with a tight fitting lid achieves a similar result.
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