BEEF TAGINE WITH CHICKPEAS AND APRICOTS

If you’ve been looking for something extraordinary, aromatic, hearty, and a little different, this BEEF TAGINE WITH CHICKPEAS AND APRICOTS will become your new go-to. Imagine juicy, tender beef simmering with creamy, hearty chickpeas, sweet, delicious apricots, and a fragrant blend of warming spices gently simmered to perfection for a one-pot meal that’s guaranteed to fill your kitchen with irresistible aromas and your table with happy, satisfied eaters.

Beef tagine with chickpeas and apricots is a celebration of flavor, history, and community. Slow-cooked tagine stews are more than recipes; they are experiences, where a blend of Mediterranean, Berber, and Arabic influences come together in every bite. Rich spices like cinnamon, cumin, and coriander form the backbone of the dish, while tender beef, sweet apricots, and hearty chickpeas create the kind of balance that defines the best of Moroccan cooking.

Historically, both the dish and the cooking vessel share the name "tagine." The conical clay pot design cultivates a cycle of steam and condensation that infuses ingredients with incredible depth of flavor while ensuring moist, tender results. This intentional, slow braising process transforms humble ingredients into a lavish meal.

But don’t worry if you don't yet own a tagine—you can easily make it in any Dutch oven or heavy pot. The secret is the low-and-slow braising, which tenderizes the beef and infuses the sauce with layers of flavor. Or, instead, use a slow cooker. Brown the beef first, then combine everything in the slow cooker on low for 6–8 hours.

One of the hallmarks of beef tagine is its sweet and savory profile. Chickpeas add fiber and protein; spices create harmonious, layered flavors, while dried apricots bring subtle sweetness, dissolving into the sauce and imparting subtle fruitiness that complements the rich meat. You can swap apricots for dried figs, prunes, or even raisins.

Tagine tastes even better the next day! If possible, make enough for amazing leftovers.

Whether you’re a weeknight cook, a meal-prep enthusiast, or looking to impress at your next dinner party, this tagine is comforting and impressive for gatherings. Plus, it’s as stunning to serve as it is delightful to eat.

Bon appétit! Your fork is waiting!

Prep Time15

Cook Time2

Total Time2 15

Course: Main Course

Keyword: beef and dried fruits, beef in the oven, BEEF TAGINE WITH CHICKPEAS AND APRICOTS, chickpeas and apricots, dutch oven, sweet and savory beef, tagine

Servings: servings

Calories: 510kcal

Equipment

1 tagine or Dutch oven

Ingredients

1.5 lbs beef chuck cut into 2-inch cubes
1 TBSP beef tallow or butter or ghee
1 onion sliced
2 cloves garlic rougly chopped
⅓ tsp ground ginger
1 tsp ground cumin
1 tsp ground cinnamon
1.5 tsp ground coriander
1 tsp smoked paprika
½ tsp ground black pepper to taste
1.5 tsp salt to taste
2 large tomatoes chopped
1 cup water
1 cup chickpeas rinsed and drained
1 cup dried apricots
½ cup fresh cilantro chopped

Instructions

Heat tallow or butter in a tagine or Dutch oven over medium-high heat. Working in batches, brown the beef on all sides (about 5–7 minutes per batch). Reduce heat to medium.
In a small bowl, mix coriander, cumin, cinnamon, paprika, ground ginger, salt, and pepper. Season the beef cubes with the spice mix, stir, and cook for another 5 minutes, letting the spices release their aroma.
Add sliced onion and garlic, tomatoes, chickpeas, and water to the tagine. Cover the pot and cook gently on low heat for 1.5 hours on the stovetop, or in a preheated oven at 325°F (160°C). Stir occasionally, ensuring the sauce remains ample and the beef turns tender.
Take off the heat and stir in the apricots and cilantro. Cover, return to the oven or the stovetop, and simmer for another 30 minutes, until the beef is meltingly tender and the sauce is rich. Adjust salt to taste.
Serve hot over cauliflower rice and garnish with extra cilantro or parsley and lemon wedges.
This stew only improves with time, so prepare it a day early if you can!

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