Halve, peel and chop onion. Chop cilantro. Peel and mince garlic. Juice half of the lemon. Trim zucchini lengthwise, cut crosswise into 1/2 inch thick half moons. Drain and rinse chickpeas.
Heat a drizzle of oil in a small pot, add 1/4 of the onion and cook, stirring, until soften and slightly golden. Stir in rice and cook as per the instructions on your package. Once cooked, keep covered and off heat until ready to serve.
In a small bowl, combine chopped cilantro, 2 TBSP olive oil, a pinch of garlic, salt, pepper and half the lemon juice. Mix thoroughly.
In a separate small bowl, combine sour cream, salt and the rest of the lemon juice. Mix thoroughly.
Heat a large drizzle of oil in a large pan. Add remaining onion and let cook until soft and golden. Add zucchini and cook, stirring, until softened and lightly brown. Add the Moroccan spice blend, remaining garlic and salt to taste. Cook stirring until fragrant, about 2 to 3 minutes.
Pour in 1/4 cup of water and add chickpeas. Bring to a low simmer and cook until liquid has reduced. Turn off heat, stir in 1 TBSP of butter until melted. Season with salt and pepper.
Fluff rice with a flork and stir in 1 TBSP of butter and golden raisins. Season with salt and mix thoroughly.
Serve rice on plate, topped with tagine and sliced almonds. Drizzle sour cream and cilantro sauces.