Dinner · Moroccan · 20 min
Spiced Chickpea and Sweet Potato Tagine with Toasted Almonds and Preserved Lemon
- Calories
- 625
- Protein
- 15g
- Carbs
- 82g
- Fat
- 23g
Ingredients
- 1 tbsp extra virgin olive oil
- 0.5 each yellow onion
- 1 clove garlic
- 0.5 tsp ginger root
- 0.5 tsp ground cumin
- 0.5 tsp ground coriander
- 0.25 tsp ground cinnamon
- 0.125 tsp cayenne pepper
- 120 g sweet potato
- 120 g canned chickpeas
- 100 g canned diced tomatoes
- 0.5 cup vegetable broth
- 20 g dried apricots
- 10 g preserved lemon
- 0.25 tsp salt
- 0.125 tsp black pepper
- 1 tbsp fresh cilantro
- 1 tbsp slivered almonds
Method
- 01Heat olive oil in a pot or Dutch oven over medium heat. Add finely chopped yellow onion and sauté for 8-10 minutes until translucent and soft.
- 02Add minced garlic and grated ginger, cooking for 1 minute until fragrant.
- 03Stir in ground cumin, ground coriander, ground cinnamon, and cayenne pepper. Toast spices for 30 seconds to bloom in the hot oil.
- 04Add cubed sweet potatoes, drained chickpeas, canned diced tomatoes with juice, vegetable broth, and chopped dried apricots. Stir well, bring to a simmer, then lower heat, cover, and braise for 20-25 minutes until sweet potatoes are tender.
- 05Stir in the thinly sliced preserved lemon rind, salt, and black pepper. Simmer uncovered for 5 minutes to let flavors integrate.
- 06Ladle tagine into a serving dish and top with chopped fresh cilantro and toasted slivered almonds.
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