Smoked Charred Moroccan Chickpea Tagine with Spicy Harissa Coconut
A deeply aromatic and smoky Moroccan-inspired stew featuring charred chickpeas, sweet apricots, and a rich spicy harissa coconut broth. This plant-based dinner delivers complex layers of flavor with a satisfying, hearty texture perfect for weeknights or entertaining.
Ingredients
Ingredients
- 2 tbsp olive oil divided
- 2 can chickpeas 15 oz cans, drained, rinsed, and patted very dry
- 1 tsp smoked paprika for the char
- 1 medium yellow onion finely diced
- 3 cloves garlic minced
- 1 tbsp fresh ginger grated
- 2 tbsp harissa paste adjust for spice preference
- 1 tbsp ground cumin
- 1 tsp ground cinnamon
- 1 can full-fat coconut milk 13.5 oz can
- 1 cup vegetable broth
- 1 cup dried apricots roughly chopped
- 1 handful fresh cilantro for garnish
- 1 handful toasted almonds sliced, for crunch
- 1 to taste salt and black pepper
Notes
Storage: Store in an airtight container in the refrigerator for up to 4 days. The flavors deepen overnight. Make-Ahead: You can char the chickpeas and chop the aromatics ahead of time. Reheat gently on the stovetop, adding a splash of broth if the sauce thickens too much. Variations: Substitute apricots with raisins or dates. For a creamier texture, blend half the chickpeas before simmering. Serving Suggestion: Serve over fluffy couscous or quinoa to soak up the spicy coconut sauce.