Dinner · 60 min · moroccan

Sweet Potato & Chickpea Tagine

Moroccan flavors, weeknight effort. Sweet potato meets chickpeas in a 60-minute dinner worth keeping in rotation. It is weeknight cooking that still hits your targets — 10 grams of protein per serving. Naturally vegan and vegetarian, it scales cleanly if you are cooking for more than one.

✓ USDA-verified nutrition data

Ingredients

• 2 large Sweet potato
• 2 cups Chickpeas
• 1 Onion
• 3 cloves Garlic
• 1 tbsp Ginger
• 1 tsp Cinnamon
• 1 tsp Cumin
• 1 tsp Turmeric
• 2 Tomatoes
• 0.25 cup Olive oil
• 0.25 cup Almonds
• 0.25 cup Cilantro
• 1.5 tsp Salt

Steps

1. Cut the sweet potatoes into large chunks — they hold their shape better big, and the tagine needs their sweetness distributed, not dissolved.
2. Soften the sliced onion in the olive oil for 10 minutes, then add the garlic, ginger, and all the spices. Cook 2 minutes until the kitchen smells incredible.
3. Add the sweet potatoes and chopped tomatoes, tossing to coat in the spiced oil. Pour in 2 cups of hot water.
4. Cover and simmer 25 minutes, until the sweet potatoes are tender but intact. Stir in the chickpeas for the last 10 minutes.
5. The sauce should be thick enough to coat a spoon — simmer uncovered a few minutes if it needs reducing.
6. Shower with toasted almonds and cilantro and serve over couscous. Sweet, spiced, and hearty: proof that vegetarian tagines need no apology.

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