Try this Moroccan chickpea sweet potato tagine guide
The Moroccan chickpea sweet potato tagine is a vibrant dish from North Africa. A tagine is both the clay pot and the stew cooked within. This version, free of meat and eggs, uses sweet potatoes, chickpeas and spices for a hearty meal. It's rich in history and flavor, ideal for those exploring international cuisines. Let's get cooking.
Gather the following ingredients
For this dish, you need two peeled, cubed sweet potatoes, one 400g can chickpeas (drained), one large chopped onion, two minced garlic cloves, one 400g can diced tomatoes, three tablespoons olive oil, two teaspoons cumin, and one teaspoon each cinnamon and coriander. Add one-half teaspoon ginger, a quarter teaspoon optional cayenne pepper, salt to taste, four cups vegetable broth, and cilantro for garnish.
Prepare your vegetables
Begin by preparing the vegetables. Peel and cube the sweet potatoes into medium-sized pieces. Then, finely chop the onion and mince the garlic cloves. These steps ensure even cooking and optimal flavor absorption, making the foundation of your dish robust and flavorful. Uniformly prepared vegetables are key for a harmonious blend of tastes in every bite.
Saute onions and spices
In a large pot or, if you have it, a traditional tagine pot, heat three tablespoons of olive oil over medium heat. Add the chopped onions first; cook until they become soft and translucent. Then add minced garlic along with ground cumin, cinnamon, coriander, ginger, and cayenne pepper if using. Stir continuously for about two minutes or until fragrant.
Add main ingredients
Once the onions and spices are sauteed, add in the sweet potatoes, ensuring they're evenly spread out. Next, incorporate the drained chickpeas and the canned diced tomatoes with their juice. Stir everything well, making sure the vegetables are fully coated with the spices. This step is crucial for infusing our dish with its distinctive flavors, preparing it for the simmering process that follows.
Simmer till perfection
Add four cups of vegetable broth, ensuring all ingredients are submerged. Bring to a boil, then simmer on low, uncovered, for about 25-30 minutes or until the sweet potatoes are tender. Stir occasionally. Serve this Moroccan chickpea sweet potato tagine hot, garnished with fresh cilantro, alongside couscous or crusty bread to dip into the flavorful sauce.
