Moroccan Chickpea Tagine

Instructions

1. Sauté aromatics
   Heat olive oil in a large, deep skillet or Dutch oven over medium heat. Add onions and cook until soft and translucent, about 5 minutes. Add garlic and cook for another minute until fragrant.
2. Add spices
   Add cumin, coriander, cinnamon, paprika, and cayenne (if using). Stir constantly for 30 seconds to toast the spices and release their aromas, being careful not to burn them.
3. Combine main ingredients
   Add chickpeas, diced tomatoes with their juice, vegetable broth, sweet potato, and carrots to the pot. Stir well to combine all ingredients and ensure the vegetables are coated with the spice mixture.
4. Simmer the tagine
   Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 25 minutes, stirring occasionally, until the vegetables are tender but not mushy.
5. Add dried fruit
   Stir in the chopped dried apricots and continue to simmer, uncovered, for another 10 minutes. This will allow the sauce to thicken slightly and the apricots to soften and infuse the stew with their sweetness.
6. Adjust seasoning
   Taste and adjust seasoning with salt and pepper as needed. If the tagine is too thick, add a little more broth; if too thin, simmer uncovered for a few more minutes to reduce.
7. Serve and garnish
   Ladle the tagine into bowls or serve family-style from the cooking pot. Garnish generously with fresh cilantro leaves and a sprinkle of toasted almonds just before serving.