Chickpea, apricot, and maple pan-tagine

Chickpea, apricot, and maple pan-tagine

15 minute vegan
Dan Jones

My favourite meal is a two-hour slow-cooked tagine; the sweet fragrances escaping from the tagine pot always entice me in. When I crave tagine but only have 15 minutes to spare, I love this colourful and flavourful recipe. Serve with my Sweet-stuffed Ramiro peppers and Caramelized red onion houmous.


Quantity Ingredient
2 tablespoons olive oil
2 teaspoons ground cumin
1 teaspoon paprika
1 teaspoon ground turmeric
1/2 teaspoon ground cinnamon
1 large sweet potato, peeled and cut into small chunks
1 red onion, roughly chopped
3 generous handfuls green beans, topped and tailed
2 cloves of garlic, crushed
2cm piece of ginger, peeled and grated
300ml hot vegetable stock
240g can chickpeas, rinsed and drained
6 dried apricots
1 tablespoon maple syrup
generous handful fresh flat-leaf parsley, torn
1 unwaxed lemon
generous pinch sea salt
Sweet-stuffed ramiro peppers with salted lemon yoghurt, to serve, (optional)
Caramelized red onion houmous, to serve, (optional)


  1. Add the oil, cumin, paprika, turmeric, and cinnamon into a large pan and infuse over a medium heat for 1 minute.
  2. Add the sweet potato, onion, and green beans to the pan. Increase the heat to high and sauté the vegetables in the spice mix for 2 minutes. Add the garlic and ginger and cook for a further minute.
  3. Pour in the stock and bring to the boil, then reduce the heat to medium, simmering for 10 minutes. Add the chickpeas to the pan, along with the apricots and maple syrup and loosely cover with a lid.
  4. When the sweet potato has softened, remove the pan from the heat and stir in the parsley. Chop the lemon in half, then squeeze in the juice through a sieve. Season with salt.

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