Moroccan Tempeh and Chickpeas with Prunes and Apricots

The flavors of Morocco are a good match for the assertiveness of tempeh. I like to serve this with freshly cooked couscous or rice and steamed broccoli. The optional almond butter adds richness and depth to this dish, but it’s also delicious without it. To make this soy-free, omit the tempeh entirely or substitute seitan (but remember that then it won’t be gluten-free).