Dinner · Moroccan · 20 min
Spiced Chickpea and Sweet Potato Tagine with Toasted Almonds
- Calories
- 1101
- Protein
- 26g
- Carbs
- 177g
- Fat
- 37g
Ingredients
- 1.1143 lb sweet potato
- 0.8494 cup canned chickpeas
- 0.5 each yellow onion
- 2 clove garlic
- 1 tsp fresh ginger
- 1.5926 tbsp olive oil
- 1 tsp ground cumin
- 0.5 tsp ground coriander
- 0.5 tsp ground turmeric
- 0.25 tsp ground cinnamon
- 0.125 tsp cayenne pepper
- 0.5 cup canned diced tomatoes
- 1 cup vegetable broth
- 0.25 cup dried apricot
- 0.5 tsp salt
- 0.25 tsp black pepper
- 2 tbsp slivered almonds
- 1 tbsp cilantro
Method
- 01Heat extra-virgin olive oil in a heavy Dutch oven over medium heat. Add chopped yellow onion and cook, stirring occasionally, until softened and translucent, about 5 to 7 minutes.
- 02Add minced garlic and grated fresh ginger; cook for 1 minute until fragrant.
- 03Stir in ground cumin, ground coriander, ground turmeric, ground cinnamon, and cayenne pepper. Toast constantly for 30 seconds until fragrant.
- 04Add peeled sweet potato cubes, rinsed canned chickpeas, canned diced tomatoes with juice, chopped dried apricots, and vegetable broth. Season with salt and black pepper.
- 05Bring to a boil, then cover and reduce heat to low. Simmer for 25 to 30 minutes until the sweet potatoes are fork-tender and the broth forms a rich sauce.
- 06Ladle tagine into a serving bowl. Garnish with toasted slivered almonds and fresh chopped cilantro before serving hot.
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