Apricot, Almond & Chickpea Tagine with Zucchini, Basmati Ric

• servings: 4 servings
• active time: 30 minutes
• total time: 40 minutes

Ingredients

2 Zucchini, cut into 1/2 in half moons

1 Yellow Onion, diced

2 clove Garlic, minced

¼ ounce Cilantro, chopped

1 Lemon

1 Jalapeño, minced

2 14 oz can Chickpeas, drained and rinsed

1 cup Basmati Rice

1 1/2 and 2/3 cup Veggie Stock, separated

1/2 cup Sour Cream

2 tablespoon Tunisian Spice Blend (see recipe below)

Sliced Almonds

Dried Apricots

1 teaspoon Hot Sauce

4 tablespoon Olive Oil

3 tablespoon Butter

Salt

Pepper

1 tablespoon Cooking Oil

Tunisian spice blend

• 4 parts ground caraway seed

• 4 parts ground coriander

• 4 parks smoked paprika

• 4 parts turmeric

• 4 parts chili powder

• 1 part cayenne pepper

• 1 part cinnamon

• 1 part ground black pepper

Directions

Cook rice: Heat a drizzle of oil in a small pot over medium-high heat. Add ¼ of the onion; cook, stirring, until just softened, 2-3 minutes. Stir in rice, 1 1/2 cups stock, and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.

Make chermoula: While rice cooks, in a small bowl, combine cilantro, 3 TBSP olive oil, a pinch of garlic, salt, and pepper. Add lemon juice to taste and as much jalapeño as you like. Taste and add more garlic if desired.

Make Crema: In a separate small bowl, combine sour cream, a pinch of salt, and as much lemon juice as you like. Add water if needed until mixture reaches a drizzling consistency.

Make tagine: Heat a large drizzle of oil in a large pan over medium-high heat. Add zucchini and remaining onion. Cook, stirring, until softened and lightly browned, 7-10 minutes. Add Tunisian Spice, remaining garlic, and a big pinch of salt. Cook, stirring, until fragrant, 1-2 minutes.

• Add 2/3 cup stock to pan. Stir in chickpeas and bring tagine to a low simmer. Cook until liquid has slightly reduced, 1-2 minutes. Reduce heat to low; stir in 2 TBSP butter (2 TBSP for 4) until melted. Season with salt and pepper.

• Fluff rice with a fork; stir in TBSP butter. Season with salt and pepper.

Divide rice between plates and top with tagine, almonds, and apricots. (TIP: Toast almonds before adding if you like.) Drizzle with lemon crema and chermoula. Drizzle with hot sauce if desired. Cut any remaining lemon into wedges and serve on the side.

Nutrition

• Calories: 950 kcal
• Total Fat: 48 g
• Saturated Fat: 14 g
• Cholesterol: 50 mg
• Sodium: 1080 mg
• Total Carbohydrate: 112 g
• Dietary Fiber: 14 g
• Total Sugars: 23 g
• Protein: 20 g