African · 55 min · Easy · 4 servings

Moroccan Chickpea Tagine

Name: Moroccan Chickpea Tagine
Total time: 55 min
Yield: 4 servings
Ingredients: 2 tbsp olive oil; 1 onion, diced; 3 garlic cloves, minced; 1 tbsp fresh ginger, grated; 2 carrots, sliced; 1 sweet potato, peeled and cubed; 2 tsp ground cumin; 1 tsp ground coriander; 1 tsp ground cinnamon; 1 tsp paprika; 1 tbsp tomato paste; 1 can chopped tomatoes; 1 can chickpeas, drained and rinsed; ⅔ cup dried apricots, halved; 1⅔ cups vegetable stock; ¼ cup flaked almonds, toasted; 1 handful fresh cilantro, chopped; 1 lemon, juiced; salt, to taste

Chickpeas and sweet potato in a warmly spiced tomato sauce, with dried apricots melting into it for a sweetness that plays against the cumin and cinnamon.

~370 cal per serving — Calories are approximate, per serving — a guide only.

gluten-freesoy-freehigh-protein

Plan it:

Method

1
Soften the base
⏱ 8 min
Heat the olive oil in a large pot over medium heat and cook the onion until soft and translucent. Add the garlic and ginger and stir for a minute.
2
Toast the spices
⏱ 2 min 30 sec
Add the cumin, coriander, cinnamon and paprika and stir until they smell warm and nutty, then stir in the tomato paste and let it darken against the bottom of the pot.
3
Simmer
⏱ 30 min
Add the carrots, sweet potato, chopped tomatoes, chickpeas, apricots and stock. Bring to a simmer, cover partly, and cook until the sweet potato is tender and the sauce has thickened around it.
4
Finish
Season with salt, squeeze in the lemon juice and scatter over the toasted almonds and chopped cilantro.

Notes

Contains almonds. The apricots are not optional — they dissolve into the sauce and are what makes it taste Moroccan rather than generically spiced. Even better the next day. Serve with couscous or flatbread.

Cooking this later?Save to Pinterest

Method

Soften the base

Toast the spices

Simmer

Finish

Notes