dinner

Spiced Chickpea and Sweet Potato Tagine with Toasted Almonds

Name: Spiced Chickpea and Sweet Potato Tagine with Toasted Almonds
Ingredients: 0.8 lbs (680 g) Sweet potato, peeled and cut into 1-inch cubes; 1.0 cans (15 oz / 425 g each) Canned chickpeas, rinsed and drained; 0.6 medium (150 g) Yellow onion, finely chopped; 2.0 cloves (12 g) Garlic cloves, minced; 0.6 tablespoon (6 g) Fresh ginger, grated; 0.8 tablespoons (30 ml) Olive oil; 1.0 teaspoons Ground cumin; 0.6 teaspoon Ground coriander; 0.6 teaspoon Turmeric; 0.6 /2 teaspoon Cinnamon; 0.6 /4 teaspoon Cayenne pepper; 0.6 can (14.5 oz / 411 g) Diced tomatoes, canned; 0.8 cups (360 ml) Vegetable broth; 0.6 /4 cup (35 g) Dried apricots, chopped; 0.4 teaspoon, or to taste Salt; 0.6 /2 teaspoon, or to taste Black pepper; 0.4 /4 cup (30 g) Toasted slivered almonds, for garnish; 1.0 tablespoons Fresh cilantro, chopped, for garnish

Nutrition

1223

kcal

Calories

23.7

Protein

173

Carbs

40.6

Fat

AI Insight

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Ingredients(18)

Sweet potato, peeled and cut into 1-inch cubes0.8 lbs (680 g)

Canned chickpeas, rinsed and drained1.0 cans (15 oz / 425 g each)

Yellow onion, finely chopped0.6 medium (150 g)

Garlic cloves, minced2.0 cloves (12 g)

Fresh ginger, grated0.6 tablespoon (6 g)

Olive oil0.8 tablespoons (30 ml)

Ground cumin1.0 teaspoons

Ground coriander0.6 teaspoon

Turmeric0.6 teaspoon

Cinnamon0.6 /2 teaspoon

Cayenne pepper0.6 /4 teaspoon

Diced tomatoes, canned0.6 can (14.5 oz / 411 g)

Vegetable broth0.8 cups (360 ml)

Dried apricots, chopped0.6 /4 cup (35 g)

Salt0.4 teaspoon, or to taste

Black pepper0.6 /2 teaspoon, or to taste

Toasted slivered almonds, for garnish0.4 /4 cup (30 g)

Fresh cilantro, chopped, for garnish1.0 tablespoons

Instructions

In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium heat. Add the chopped onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes. Add the minced garlic and grated ginger and cook for another minute until fragrant.

Stir in the cumin, coriander, turmeric, cinnamon, and cayenne pepper. Cook, stirring constantly, for about 30 seconds until the spices are fragrant and have bloomed. This awakens their flavor.

Add the cubed sweet potatoes, rinsed chickpeas, diced tomatoes (undrained), vegetable broth, and chopped apricots to the pot. Season with salt and black pepper. Stir everything to combine.

Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for 25-30 minutes, or until the sweet potatoes are tender when pierced with a fork. Stir occasionally to prevent sticking. If the tagine seems too thick, you can add a splash more vegetable broth or water.

Taste and adjust seasoning with salt and pepper as needed. The sauce should be rich and slightly thickened.

To serve, ladle the tagine into shallow bowls. Sprinkle generously with toasted slivered almonds for a delightful crunch and fresh chopped cilantro for a bright, herbaceous finish. Serve hot.