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Apricot, Almond & Chickpea Tagine
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Apricot, Almond & Chickpea Tagine

Apricot, Almond & Chickpea Tagine

with Zucchini, Quinoa & Chermoula

Tagine is named for the conical clay vessel it’s traditionally cooked in, but you don’t need one to make this dish! Here, our riff on the dish celebrates hearty veggies, fragrant spices, sweet apricots, and crunchy almonds (and swaps the usual couscous for quinoa). On top, there’s two flavorful sauces: lemon cream and chermoula. The chermoula is chock-full of cilantro, garlic, olive oil, lemon, and jalapeño, which adds the perfect punch. The best part? All you need is 30 minutes for this awesome dish to land on your table.

Tags:
Veggie
Allergens:
Milk
Tree Nuts

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes
Prep Time10 minutes
DifficultyMedium

Ingredients

serving amount

1 unit

Zucchini

1 unit

Yellow Onion

1 clove

Garlic

¼ ounce

Cilantro

1 unit

Lemon

1 unit

Jalapeño

1 unit

Chickpeas

½ cup

Quinoa

2 unit

Veggie Stock Concentrate

3 tablespoon

Sour Cream

(Contains Milk)

1 tablespoon

Tunisian Spice Blend

½ ounce

Sliced Almonds

(Contains Tree Nuts)

1 ounce

Dried Apricots

1 teaspoon

Hot Sauce

Not included in your delivery

2 tablespoon

Olive Oil

2 tablespoon

Butter

(Contains Milk)

Salt

Pepper

1 tablespoon

Cooking Oil

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Nutrition Values

/ per serving
Calories930 kcal
Fat49 g
Saturated Fat14 g
Carbohydrate108 g
Sugar25 g
Dietary Fiber15 g
Protein22 g
Cholesterol45 mg
Sodium1030 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Strainer
Zester
Small pot
Small Bowl
Large Pan

Instructions

Prep
1

• Wash and dry produce. • Halve, peel, and dice onion. Mince cilantro. Peel and mince or grate garlic. Zest and halve lemon. Mince jalapeño, removing ribs and seeds for less heat. Trim and halve zucchini lengthwise; cut crosswise into ½-inch-thick half-moons. Drain and rinse chickpeas.

Cook Quinoa
2

• 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 1 cup water (2 cups for 4 servings), half the stock concentrates, and a pinch of salt; bring to a boil. Add quinoa; cover and reduce to a low simmer. Cook until quinoa is tender and water has absorbed, 15-20 minutes. • Keep covered off heat until ready to serve.

Mix Chermoula & Crema
3

• While quinoa cooks, in a small bowl, combine cilantro, 2 TBSP olive oil (3 TBSP for 4 servings), 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. • In a separate small bowl, combine sour cream, a pinch of salt, and as much lemon zest as you like. Add water 1 tsp at a time until mixture reaches a drizzling consistency.

Cook Veggies
4

• 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, 5-7 minutes (7-10 minutes for 4 servings). • Add Tunisian Spice Blend, remaining garlic, and a big pinch of salt. Cook, stirring, until fragrant, 1-2 minutes.

Simmer Tagine
5

• Add 1⁄3 cup water (2⁄3 cup for 4 servings) and remaining stock concentrates to pan with veggies. • 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 1 TBSP butter (2 TBSP for 4) until melted. Season with salt and pepper.

Finish & Serve
6

• Fluff quinoa with a fork; stir in 1 TBSP butter (2 TBSP for 4 servings). Season with salt and pepper. • Divide quinoa 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.

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