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.
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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
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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.
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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.
