How to Make Moroccan Spiced Chickpea & Sweet Potato Tagine
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Heat olive oil over medium in a Dutch oven. Add onion and sweet potato; sauté 4 minutes.
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Stir in garlic, cumin, paprika, cinnamon, turmeric, and tomato paste. Cook 1 minute, stirring.
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Add chickpeas, raisins, tomatoes, and broth. Stir, cover, and bring to a gentle simmer.
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Cook covered for 15 minutes, or until sweet potatoes are tender.
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Stir in cilantro and adjust seasoning to taste before serving.
Pro Tips for Perfect Moroccan Spiced Chickpea & Sweet Potato Tagine
- Prep Ahead: Prep ingredients in advance and keep them ready to cook when you’re set to start.
- Storage: Cool, then store in an airtight container in the fridge. Reheat gently if needed.
- Substitutions: If you’re out of large sweet potato, peeled and diced, use a similar ingredient with a comparable texture and adjust seasoning to taste.
- Cooking Time: Adjust timing based on your equipment and portion size; cook until textures look right, not just until the timer ends.
Frequently Asked Questions
How do I store Moroccan Spiced Chickpea & Sweet Potato Tagine?
Store in an airtight container in the fridge and enjoy within a few days. Reheat gently if needed.
Can I freeze Moroccan Spiced Chickpea & Sweet Potato Tagine?
Yes—cool completely, portion into airtight containers, and freeze. Thaw overnight in the fridge and reheat gently.
What can I substitute for large sweet potato, peeled and diced?
Use a similar ingredient with a comparable texture and flavor, and adjust seasoning to taste. If you’re swapping a key component, keep portions similar.