Sweet Potato and Chickpea Tagine
A fragrant and warming sweet potato and chickpea tagine featuring Mediterranean spices, perfect for a cozy family dinner.
15 min
Prep
30 min
Cook
4
Serves
340
Calories
Macros · per serving
7g protein
67g carbs
7g fat
Ingredients
For 4 servings
- 3 sweet potato
- 1 can chickpeas
- 2 tablespoons olive oil
- 1 onion
- 2 cloves garlic
- 1 teaspoon cumin
- 1 teaspoon coriander
- 0.5 teaspoon cinnamon
- 1 can canned tomatoes
- 1 cup vegetable broth
- 0.5 cup dried apricots
- salt — to taste
- black pepper — to taste
- 0.25 cup parsley
- 1 lemon
Instructions
- 1
Peel and cube the sweet potatoes into 1-inch pieces.
- 2
Drain and rinse the chickpeas thoroughly.
- 3
Heat olive oil in a large pot over medium heat. Add chopped onion and sauté until translucent, about 5 minutes.
- 4
Add minced garlic, cumin, coriander, and cinnamon to the pot. Stir for 1 minute until fragrant.
- 5
Add the cubed sweet potatoes, chickpeas, canned tomatoes, and vegetable broth. Stir well to combine.
- 6
Stir in the chopped dried apricots, and season with salt and black pepper to taste.
- 7
Bring the pot to a simmer, cover, and cook for 25 minutes or until sweet potatoes are tender.
- 8
Chop parsley and squeeze fresh lemon juice over the tagine before serving. Garnish with parsley and serve hot.
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