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Meaty Chickpea Tagin with Dried Apricots and Mint

Juicy Marbles

Image of a hand dipping flatbread into a bowl of chickpea tagine served over rice.
Prep Time: 10M
Cooking Time: 55M
Serves: 4

This hearty and flavorful tagine made with chickpeas and Juicy Marbles Meaty Meat is the perfect dish for when you’re craving something comforting, meaty, and delicious.

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Ingredients

Meaty Chickpea Tagine

2 x Meaty Meat Pork-ish, Meaty Meat Lamb-ish, or Thick-Cut Filet 

2 tbsp olive oil (for frying vegan meat)

½ tsp fine sea salt (for seasoning vegan meat)

⅛ tsp cracked black pepper (for seasoning vegan meat)

1 large onion (finely diced)

3 cloves of garlic (minced)

2 medium-sized sticks of celery (finely diced)

2 tbsp olive oil (for frying vegetables)

4 tsp Ras el hanut (or a homemade mix of cumin, coriander, cinnamon, nutmeg, cardamom, smoked paprika, allspice, fenugreek)

2 bay leaves

2 tbsp tomato paste

2 ¾ cups of tomato passata 

1 cup vegetable stock 

½ cup water

1 tsp salt 

1 16 oz can of chickpeas (about 3 ½ cups, rinsed)

1 cup dried apricots (whole, packed)

3 tbsp lemon juice 

Zest of 1 lemon

¼ cup fresh mint (finely chopped, tightly packed)

To serve

¼ cup chopped blanched almonds

Fresh mint (for garnish)

Couscous, rice, or flatbread

This hearty and flavorful tagine made with chickpeas and Juicy Marbles Meaty Meat is the perfect dish for when you’re craving something comforting, meaty, and delicious.

Method

  1. Prepare your vegetables. Finely dice an onion and 2 stalks of celery. Peel and mince 3 garlic cloves.
  2. Chop Meaty Meat or Thick-Cut Filets into chunks (around 0.8 × 0.8 inches)
  3. Heat olive oil in a non-stick pan. Season vegan meat chunks with salt and pepper and cook them in batches. Cook for 7-8 minutes until nicely browned. Remove from the pan. 
  4. Heat olive oil in a pot. Add the finely diced onion and cook for 3-4 minutes before adding minced garlic and finely diced celery. 
  5. After a minute, add Ras el Hanut and bloom for 1-2 minutes. 
  6. Add tomato paste and let it caramelize for 2-3 minutes, mixing continuously to prevent burning. 
  7. Deglaze the pan with vegetable stock.
  8. Add tomato passata and rinse the bottle with 1 cup of water. Cover the pot slightly, and cook for 15 minutes.
  9. Add chickpeas, apricots, and pan-fried vegan meat. Cook for another 20-25 minutes, giving flavors time to develop and mingle.
  10. Remove the pot from the heat, and season the stew with lemon juice and lemon zest. Taste and adjust the seasoning, if necessary.
  11. Chop fresh mint and mix it in.
  12. Serve over couscous, rice, or with a side of flatbread. Sprinkle with more fresh mint and chopped blanched almonds.

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