Middle Eastern Chickpea and Sweet Potato Tagine with Toasted Almonds

Soak the dried chickpeas overnight, then drain. In a heavy-bottomed pot or tagine, cover the chickpeas with fresh water and simmer until tender, about 45-60 minutes.

Add the cubed sweet potatoes, a tablespoon of Ras el Hanout, salt, and enough water to barely cover. Cover tightly and braise over low heat until the potatoes are fork-tender and the sauce has thickened, about 25 minutes.

While the tagine finishes, toast the almonds in a dry pan over medium heat until fragrant and golden brown, then coarsely chop them.

Once the sweet potatoes are soft, remove the lid to reduce the liquid if needed until it coats the vegetables nicely.

To plate, ladle the warm, aromatic stew into a wide bowl. Garnish generously with the toasted almonds and a squeeze of fresh lemon to brighten the earthy spices. Serve immediately.