Lunch · Middle Eastern · 20 min
Middle Eastern Chickpea and Sweet Potato Tagine with Toasted Almonds
- Calories
- 819
- Protein
- 29g
- Carbs
- 103g
- Fat
- 27g
Ingredients
- 222 g dry chickpeas
- 123.5 g sweet potato
- 0.5 each yellow onion
- 2 clove garlic
- 0.4714 tbsp olive oil
- 1 tbsp Ras el Hanout
- 0.5 tsp salt
- 1.5 cup water
- 26.6 g almonds
- 1 tbsp lemon juice
- 2 sprig fresh cilantro
Method
- 01Soak the dried chickpeas in ample water overnight (at least 8 hours). Drain and rinse.
- 02In a heavy-bottomed pot or tagine, heat olive oil over medium heat. Add diced yellow onion and minced garlic, sautéing for 4-5 minutes until soft and translucent.
- 03Add the soaked chickpeas and 1.5 cups of fresh water. Bring to a boil, then reduce heat to low, cover, and simmer until tender, about 45-60 minutes.
- 04Add the cubed sweet potatoes, Ras el Hanout, and salt. Add a splash of additional water if needed to barely submerge the vegetables. Cover tightly and braise over low heat for 25 minutes until the sweet potatoes are fork-tender.
- 05While the tagine braises, toast the almonds in a dry skillet over medium heat for 3-5 minutes until fragrant and golden brown. Let cool slightly, then coarsely chop.
- 06Uncover the tagine and simmer uncovered for 5 minutes if needed to thicken the sauce to a rich gravy consistency.
- 07Ladle the warm tagine into a wide bowl. Finish with a squeeze of fresh lemon juice and garnish generously with toasted almonds and chopped cilantro before serving.
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