dinner

Spiced Chickpea and Sweet Potato Tagine with Toasted Almonds and Apricots

Name: Spiced Chickpea and Sweet Potato Tagine with Toasted Almonds and Apricots
Ingredients: 1.4 tbsp (30 ml) Olive oil; 0.2 cup (160 g) Yellow onion, finely chopped; 0.8 cloves (9 g) Garlic, minced; 0.2 tsp (2 g) Ground ginger; 0.5 tsp (4.5 g) Ground cumin; 0.2 tsp (3 g) Ground cinnamon; 0.1 tsp (1.5 g) Turmeric; 0.1 tsp (1.5 g) Smoked paprika; 0.1 tsp (0.5 g) Cayenne pepper; 0.2 can (14.5 oz / 411 g) Diced tomatoes, undrained; 0.6 cups (480 ml) Vegetable broth; 0.6 cans (15 oz / 425 g each, total 850 g) Chickpeas, drained and rinsed; 0.6 cups (300 g) Sweet potato, peeled and cut into 1-inch cubes; 0.1 cup (75 g) Dried apricots, halved; 0.6 tbsp (30 ml) Lemon juice; 0.2 tsp (5 g) Salt, to taste; 0.1 tsp (1 g) Black pepper, to taste; 0.1 cup (30 g) Toasted slivered almonds; 0.6 tbsp (10 g) Fresh parsley, chopped (for garnish)

Nutrition

600

kcal

Calories

Protein

Carbs

Fat

AI Insight

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Ingredients(19)

Olive oil1.4 tbsp (30 ml)

Yellow onion, finely chopped0.2 cup (160 g)

Garlic, minced0.8 cloves (9 g)

Ground ginger0.2 tsp (2 g)

Ground cumin0.5 tsp (4.5 g)

Ground cinnamon0.2 tsp (3 g)

Turmeric0.1 tsp (1.5 g)

Smoked paprika0.1 tsp (1.5 g)

Cayenne pepper0.1 tsp (0.5 g)

Diced tomatoes, undrained0.2 can (14.5 oz / 411 g)

Vegetable broth0.6 cups (480 ml)

Chickpeas, drained and rinsed0.6 cans (15 oz / 425 g each, total 850 g)

Sweet potato, peeled and cut into 1-inch cubes0.6 cups (300 g)

Dried apricots, halved0.1 cup (75 g)

Lemon juice0.6 tbsp (30 ml)

Salt, to taste0.2 tsp (5 g)

Black pepper, to taste0.1 tsp (1 g)

Toasted slivered almonds0.1 cup (30 g)

Fresh parsley, chopped (for garnish)0.6 tbsp (10 g)

Instructions

Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the chopped onion and cook, stirring occasionally, until softened and translucent, about 6-8 minutes. Add the minced garlic, ground ginger, cumin, cinnamon, turmeric, and cayenne pepper. Cook, stirring constantly, until fragrant, about 1 minute – this is called blooming the spices and intensifies their flavor.

Pour in the diced tomatoes with their juices and the vegetable broth. Scrape up any browned bits from the bottom of the pot. Add the drained and rinsed chickpeas, cubed sweet potato, and halved dried apricots. Season with salt and black pepper. 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.

Once the sweet potatoes are tender, remove the lid and increase the heat to medium-high. Let the tagine simmer gently for another 5-10 minutes to thicken slightly. Stir in the fresh lemon juice. Taste and adjust seasoning with more salt and pepper if needed.

To serve, ladle the tagine into shallow bowls. Sprinkle generously with the toasted slivered almonds and fresh chopped parsley. The warm spices, tender sweet potatoes, chewy apricots, and crunchy almonds create a symphony of textures and flavors.