Chickpea, Apricot and Almond Tagine

Why it works

A tagine asks for time, not attention, which makes it the perfect match for a slow cooker and a Sunday batch. Here's the real argument for it: chickpeas. Legumes eaten regularly are among the most consistent dietary predictors of cardiovascular outcomes across every cohort that's looked, and a dish that hands you six portions of them in one go is how that consistency happens, not just in a study. Dried apricots carry potassium at a density almost no other fruit touches, and potassium is what pushes back against sodium on blood pressure. The spice blend is pulling its own weight too: cinnamon, cumin, and ginger all carry compounds with measurable antioxidant activity, and the long, slow cook pulls them into the sauce instead of leaving them stranded on top. The almonds go on last, so they stay crisp instead of going soft in the pot.

Ingredients

• 2 × 400 g tins chickpeas, drained and rinsed
• 150 g dried apricots, halved
• 400 g tin chopped tomatoes
• 2 onions, sliced
• 4 garlic cloves, sliced
• 2 tsp ground cumin
• 2 tsp ground cinnamon
• 1 tsp ground ginger
• 1/2 tsp cayenne, or to taste
• 400 ml low-sodium vegetable stock
• 60 g flaked almonds, toasted
• A handful of coriander, and lemon wedges to serve

Method

1. Put everything except the almonds, coriander, and lemon into the slow cooker and stir well.
2. Cook on low for six to eight hours, or high for three to four, until the sauce has thickened and the apricots have almost dissolved into it.
3. Taste. A tagine wants more acid than feels right at first, so add lemon until the sweetness sits back.
4. Toast the flaked almonds in a dry pan until golden, watching closely, and scatter them over just before serving with the coriander. Swap in toasted pumpkin seeds if anyone at the table avoids nuts.
5. If you have no slow cooker, cook it covered in a low oven at 150C for two hours, checking the liquid once.