Vegetable Tagine With Apricots

READY IN: 45mins
Recipe by kelly in TO

Low GI, low fat and diabetes friendly, this is a high fiber very heart healthy recipe. Australian Good Taste - June 2006. Recipe by Gemma Purcell.

Top Review by VegSocialWorker

Delish. The flavor was right on. I accidently added the dates too early, so they kind of fell apart and became apart of the sauce. I also left out the oil. Otherwise, I kept to the recipe and served over whole wheat cous-cous. Thanks for another great recipe, Kelly in TO!

Ingredients Nutrition


  1. Heat oil in a saucepan over medium heat. Add onion and cook, stirring, for 5 minutes or until soft. Add the carrot, garlic, ginger, cumin seeds, paprika, cinnamon and saffron and cook, stirring, for 30 seconds or until aromatic.
  2. Add stock and bring to the boil. Add the pumpkin, beans and apricots. Reduce heat to medium and cook, stirring occasionally, for 15 minutes or until the pumpkin is tender. Add dates, chickpeas and lemon rind and stir to combine.
  3. Spoon among serving bowls and top with coriander. Serve with yogurt.

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