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.
This tagine instantly transports me to cozy family dinners, with its vibrant colors and comforting aromas. The first time I made it, everyone asked for seconds & even non-vegans raved about its depth of flavor.
Ingredients
- Olive oil: 2 tablespoons
- Onion: 1 large, finely chopped
- Garlic: 2 cloves, minced
- Fresh ginger: 1-inch piece, 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
- Ground 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
- Chopped fresh cilantro or parsley: 2 tablespoons
- Toasted slivered almonds: 2 tablespoons (optional)
- Lemon wedges: to serve
Instructions
- Prepare vegetables:
- Heat olive oil in a large pot or tagine over medium heat. Add onion and cook for 5 minutes until softened.
- Sauté aromatics:
- Stir in garlic and ginger. Cook for 1 minute until fragrant.
- Add main vegetables:
- Add bell pepper, sweet potatoes, and carrot. Sauté for 5 minutes, stirring occasionally.
- Season:
- Sprinkle in cumin, coriander, cinnamon, turmeric, cayenne, paprika, salt, and pepper. Stir to coat vegetables with spices.
- Add liquids:
- Pour in diced tomatoes (with juices), chickpeas, and vegetable broth. Stir to combine.
- Simmer:
- Bring to a boil, reduce heat to low, cover, and simmer for 30 to 35 minutes, stirring occasionally, until sweet potatoes are tender and sauce has thickened.
- Finish:
- Adjust seasoning if needed. Serve hot, garnished with cilantro or parsley, toasted almonds, and lemon wedges.
Save We enjoy this tagine as a centerpiece for weeknight dinners. My kids love to top their bowls with extra herbs and a splash of lemon juice, making each serving unique.
Required Tools
Large pot or tagine, cutting board, sharp knife, wooden spoon
Allergen Information
Contains tree nuts if garnished with almonds. Naturally gluten-free and vegan. Always check store-bought broth and canned ingredients for hidden allergens.
Nutritional Information
340 calories per serving. Total fat: 8 g. Carbohydrates: 58 g. Protein: 9 g.
Save Finish with fresh parsley and a squeeze of lemon for brightness. It's perfect served with fluffy couscous or warm bread.
Recipe FAQ
- → What spices give this dish its distinctive flavor?
Cumin, coriander, cinnamon, turmeric, smoked paprika, and optional cayenne combine to create a warm, aromatic profile typical of North African cuisine.
- → Can I use dried chickpeas instead of canned?
Yes, dried chickpeas can be used but should be soaked overnight and cooked beforehand to ensure tenderness within the stew.
- → What are good side dishes to serve with this stew?
Steamed couscous, quinoa, or rice complement the rich flavors and provide a balanced, satisfying meal.
- → How can I add more heat to the dish?
Increase cayenne pepper quantity or sprinkle in chili flakes according to your preferred spice level.
- → Is it possible to prepare this dish in advance?
Absolutely, this stew tastes even better the next day as the flavors meld and deepen after resting overnight.