Save A fragrant hearty North African stew featuring tender sweet potatoes protein-rich chickpeas and warming spices simmered together for a deliciously comforting vegan main dish.
I first made this tagine for a cozy dinner with friends on a chilly evening and the comforting aroma filled our kitchen instantly. Everyone commented on how satisfying the dish was and the blend of spices made for an unforgettable meal.
Ingredients
- Olive oil: 2 tablespoons
- Onion: 1 large onion finely chopped
- Garlic: 2 cloves minced
- Ginger: 1-inch piece fresh grated
- Red bell pepper: 1 diced
- Sweet potatoes: 2 medium (about 500 g) peeled and cubed
- Carrot: 1 large sliced
- Diced tomatoes: 1 can (400 g)
- Chickpeas: 1 can (400 g) drained and rinsed
- Cumin: 1 teaspoon ground
- Coriander: 1 teaspoon ground
- Cinnamon: 1 teaspoon ground
- Turmeric: 1/2 teaspoon ground
- Cayenne pepper: 1/4 teaspoon optional
- Smoked paprika: 1/2 teaspoon
- Salt and black pepper: to taste
- Vegetable broth: 400 ml
- Fresh cilantro or parsley: 2 tablespoons chopped
- Toasted slivered almonds: 2 tablespoons optional
- Lemon wedges: to serve
Instructions
- Sauté onion:
- Heat olive oil in a large pot or tagine over medium heat. Add onion and cook for 5 minutes until softened.
- Add aromatics:
- Stir in garlic and ginger cook for 1 minute until fragrant.
- Add veggies:
- Add bell pepper sweet potatoes and carrot. Sauté for 5 minutes stirring occasionally.
- Incorporate spices:
- Sprinkle in cumin coriander cinnamon turmeric cayenne paprika salt and pepper. Stir well to coat vegetables with spices.
- Add tomatoes chickpeas broth:
- Pour in diced tomatoes with juices chickpeas and vegetable broth. Stir to combine.
- Simmer:
- Bring to a boil then reduce heat to low. Cover and simmer for 30–35 minutes stirring occasionally until sweet potatoes are tender and the sauce has thickened.
- Season:
- Adjust seasoning if needed.
- Serve:
- Serve hot garnished with cilantro or parsley toasted almonds and lemon wedges.
Save Whenever I make this for my family the sweet aromatic flavors always bring everyone together around the table. The addition of toasted almonds on top is a favorite in our household and my kids love squeezing fresh lemon over their bowls.
Required Tools
Large pot or tagine cutting board sharp knife and wooden spoon are needed to prepare this recipe.
Allergen Information
Contains tree nuts if garnished with almonds. Always check store-bought broth and canned ingredients for hidden allergens.
Nutritional Information
Per serving: Calories 340 Total Fat 8 g Carbohydrates 58 g Protein 9 g.
Save This tagine makes for excellent leftovers and the flavors only get better with time. Try adding your own favorite vegetables for a personal twist.
Recipe Help
- → What spices enhance the flavor of this dish?
Cumin, coriander, cinnamon, turmeric, smoked paprika, and optional cayenne pepper provide a warm and aromatic spice profile.
- → Can I use canned chickpeas instead of dried?
Yes, canned chickpeas are convenient and work well, just be sure to rinse them before adding.
- → What can I serve with this tagine?
Steamed couscous, quinoa, or rice complement the stew perfectly and absorb its rich flavors.
- → How do I adjust the heat level?
Add more cayenne pepper or chili flakes to increase spiciness according to taste preferences.
- → Can I make this dish ahead of time?
Yes, letting the stew rest overnight allows the flavors to develop and intensify for even better taste.