dinner

Spiced Chickpea and Sweet Potato Tagine with Toasted Almonds and Preserved Lemon

Name: Spiced Chickpea and Sweet Potato Tagine with Toasted Almonds and Preserved Lemon
Ingredients: 2.4 tbsp (30ml) 2 tbsp olive oil; 0.5 large (200g) 1 large yellow onion, finely chopped; 1.4 cloves (9g) 3 cloves garlic, minced; 0.5 tbsp (7g) 1 tbsp grated fresh ginger; 0.5 tsp (2g) 1 tsp ground cumin; 0.5 tsp (2g) 1 tsp ground coriander; 0.5 /2 tsp (1g) 1/2 tsp ground cinnamon; 0.5 /4 tsp (0.5g) 1/4 tsp cayenne pepper; 0.5 lb (450g) 1 lb (450g) sweet potatoes, peeled and cut into 1-inch cubes; 0.5 (15 oz / 425g) can 1 (15 oz / 425g) can chickpeas, rinsed and drained; 0.5 (14.5 oz / 411g) can 1 (14.5 oz / 411g) can diced tomatoes, undrained; 0.9 cups (473ml) 2 cups vegetable broth; 0.5 /4 cup (30g) 1/4 cup chopped dried apricots; 0.5 /4 preserved lemon 1/4 preserved lemon, pulp discarded, rind thinly sliced; 0.5 /4 cup (15g) 1/4 cup chopped fresh cilantro, for garnish; 2.4 tbsp (10g) 2 tbsp toasted slivered almonds, for garnish; to taste Salt and freshly ground black pepper, to taste

Nutrition

600

kcal

Calories

Protein

Carbs

Fat

AI Insight

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Ingredients(17)

2 tbsp olive oil2.4 tbsp (30ml)

1 large yellow onion, finely chopped0.5 large (200g)

3 cloves garlic, minced1.4 cloves (9g)

1 tbsp grated fresh ginger0.5 tbsp (7g)

1 tsp ground cumin0.5 tsp (2g)

1 tsp ground coriander0.5 tsp (2g)

1/2 tsp ground cinnamon0.5 /2 tsp (1g)

1/4 tsp cayenne pepper0.5 /4 tsp (0.5g)

1 lb (450g) sweet potatoes, peeled and cut into 1-inch cubes0.5 lb (450g)

1 (15 oz / 425g) can chickpeas, rinsed and drained0.5 (15 oz / 425g) can

1 (14.5 oz / 411g) can diced tomatoes, undrained0.5 (14.5 oz / 411g) can

2 cups vegetable broth0.9 cups (473ml)

1/4 cup chopped dried apricots0.5 /4 cup (30g)

1/4 preserved lemon, pulp discarded, rind thinly sliced0.5 /4 preserved lemon

1/4 cup chopped fresh cilantro, for garnish0.5 /4 cup (15g)

2 tbsp toasted slivered almonds, for garnish2.4 tbsp (10g)

Salt and freshly ground black pepper, to tasteto taste

Instructions

Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook, stirring occasionally, until softened and translucent, about 8-10 minutes. Add the minced garlic and grated ginger and cook for another minute until fragrant.

Stir in the cumin, coriander, cinnamon, and cayenne pepper. Cook for 30 seconds, until the spices are fragrant and bloom in the oil.

Add the cubed sweet potatoes, rinsed chickpeas, diced tomatoes (with their juice), vegetable broth, and chopped dried apricots. Stir to combine. Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for 20-25 minutes, or until the sweet potatoes are tender when pierced with a fork.

Stir in the thinly sliced preserved lemon rind. Season generously with salt and freshly ground black pepper to taste. Let it simmer uncovered for another 5 minutes to allow the flavors to meld.

To serve, ladle the tagine into bowls. Garnish generously with fresh cilantro and toasted slivered almonds. The preserved lemon will add a bright, salty tang, complementing the sweetness of the sweet potatoes and the warmth of the spices. This dish is best served hot.