Moroccan Apricot Chick...Pea Tagine

I'm a huge fan of one pot dishes, mainly as in the van we only have one burner so anything more gets too complicated, but I also love the way all the flavours merge together to create a mouth-watering, moreish dish that I struggle to stop eating!

This dish is super quick to prepare and I can usually get it ready in around 30 minutes

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Vegan Moroccan Apricot Chick...Pea Tagine

“The sweetness of the apricots make this dish so delicious its hard to stop at one bowl!"

Vegan Apricot Chick...Pea Tagine

Serves: 2 to 4

The Ingredients

  • 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.

The Method – Could it get any simpler?

  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.

* 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

Make it Incredible!

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 shrooms.

As with all my recipes you can alter the quantities of everything to your own taste. this is not a sponsored post, any products mentioned are used because I LOVE them!

Bon Appétit!

💕Lia xoxo

Vegan Moroccan Apricot Chick...Pea Tagine
Vegan Moroccan Apricot Chick...Pea Tagine
Vegan Moroccan Apricot Chick...Pea Tagine
Vegan Moroccan Apricot Chick...Pea Tagine

Image by Lionel HESRY

“I am no longer accepting the things I cannot change. I am changing the things I cannot accept.”

                                          ― Angela Y. Davis

© 2020 by Lia Skye Designs

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