---
title: Zucchini & Chickpea Tagine
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/zucchini-chickpea-tagine-5e9dd16bdcfa5e7d9637724a
servings: 2
time_required: 30 minutes
difficulty: Easy
allergens:
  - Tree Nuts
tags:
  - Veggie
  - Vegan
  - Quick
  - Healthy
rating: 4.5
rating_count: 11100
source_chef: Michelle Doll Olson
review_highlights:
  - theme: Flavor
    text: The Tunisian spice blend, almonds, and dried apricots create an exceptional taste, enhanced by the chermoula and lemon cream.
image: "https://images.recipes.furrysalamander.com/zucchini-chickpea-tagine.avif"
---

Wash and dry all produce. Mince @cilantro{2%tbsp}. Zest and halve @lemon{1%unit}. Mince @jalapeño{1%unit}, removing ribs and seeds for less heat. Halve, peel, and dice @onion{1%unit}. Trim and halve @zucchini{2%unit} lengthwise; cut crosswise into ½-inch-thick half-moons. Mince or grate @garlic{2%cloves}. Drain and rinse @chickpeas{1%can}; pat dry with paper towels.

In a #small bowl{}, combine cilantro, 2 tbsp @olive oil{3%tbsp}, a pinch of garlic, @salt{1%unit}, and @black pepper{1%unit}. Add lemon juice to taste and as much jalapeño as you like. Taste and add more garlic if desired. In a separate #small bowl{}, combine @sour cream{2%tbsp}, a pinch of salt, and as much lemon zest as you like. Add @water{1¾%cup} 1 tsp at a time until mixture reaches a drizzling consistency.

Heat a drizzle of olive oil in a #small pot{} over medium-high heat. Add ¼ of the onion; cook, stirring, until just softened, ~{3%minutes}. Stir in ¾ cup water, half the @veggie stock concentrate{2%unit}, and a pinch of salt. Bring to a boil, then stir in @french couscous{¾%cup}. Turn off heat, cover, and let stand until ready to serve.

Heat a large drizzle of olive oil in a #large pan{} over medium-high heat. Add zucchini and remaining onion. Cook, stirring, until softened and lightly browned, ~{7%minutes}. Add @tunisian spice blend{1%unit}, remaining garlic, and a big pinch of salt. Cook, stirring, until fragrant, ~{2%minutes}.

Stir ⅓ cup water and remaining stock concentrates into pan. Stir in chickpeas and bring to a low simmer. Cook until liquid is slightly reduced, ~{2%minutes}. Reduce heat to low; stir in 1 tbsp @butter{2%tbsp} until melted. Season with salt and pepper.

Fluff couscous with a fork; stir in remaining 1 tbsp butter. Season with salt and pepper. Divide between plates and top with tagine. Top with @sliced almonds{2%tbsp} and @dried apricots{¼%cup}. Toast almonds before adding if you like. Drizzle with lemon cream and chermoula. Drizzle with @hot sauce{1%unit} if desired. Cut remaining lemon into wedges; serve on the side.