Dinner · Moroccan · 20 min
Spiced Chickpea and Sweet Potato Tagine with Toasted Almonds and Apricots
- Calories
- 640
- Protein
- 17g
- Carbs
- 86g
- Fat
- 21g
Ingredients
- 0.7643 tbsp olive oil
- 0.3825 cup yellow onion
- 1.5333 clove garlic
- 0.4 tsp ground ginger
- 0.4 tsp ground cumin
- 0.1786 tsp ground cinnamon
- 0.1786 tsp ground turmeric
- 0.2083 tsp smoked paprika
- 0.0833 tsp cayenne pepper
- 0.3821 cup canned diced tomatoes
- 0.5733 cup vegetable broth
- 0.5732 cup canned chickpeas
- 0.7647 cup sweet potato
- 0.1914 cup dried apricot
- 0.7667 tbsp lemon juice
- 0.3833 tsp salt
- 0.2083 tsp black pepper
- 0.775 tbsp fresh parsley
- 1.5333 tbsp slivered almonds
Method
- 011. Heat olive oil in a heavy-bottomed pot over medium heat. Add chopped yellow onion and cook until translucent, about 6-8 minutes.
- 022. Add minced garlic, ground ginger, ground cumin, ground cinnamon, ground turmeric, smoked paprika, and cayenne pepper. Stir constantly for 1 minute to bloom spices until fragrant.
- 033. Stir in canned diced tomatoes with their juice and vegetable broth, scraping up any browned bits from the bottom.
- 044. Add drained chickpeas, cubed sweet potato, and halved dried apricots. Season with salt and black pepper.
- 055. Bring to a simmer, then reduce heat to low, cover, and braise for 25-30 minutes until sweet potatoes are tender when tested with a fork.
- 066. Uncover and simmer for an additional 5 minutes to thicken broth slightly. Stir in lemon juice, adjust salt and pepper if needed, and ladle into a serving bowl.
- 077. Top with toasted slivered almonds and chopped parsley before serving.
Cook it with the whole plan around it
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