Sweet Potato and Chickpea Tagine

This authentic North African dish combines plant protein and complex carbohydrates to support long-lasting energy and healthy digestion.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 400 g cooked chickpeas · 656 kcal in the whole recipe
• 200 g sweet potato, peeled and diced · 180 kcal in the whole recipe
• 100 g dry couscous · 376 kcal in the whole recipe
• 120 g carrot, diced · 49 kcal in the whole recipe
• 120 g onion, chopped · 48 kcal in the whole recipe
• 2 cloves (8 g) garlic, minced · 12 kcal in the whole recipe
• 200 g canned diced tomatoes · 36 kcal in the whole recipe
• 1 tbsp (17 g) tomato paste · 17 kcal in the whole recipe
• 20 g dried apricots, chopped · 48 kcal in the whole recipe
• 1 tbsp (13 g) olive oil · 115 kcal in the whole recipe
• 400 g vegetable broth · 20 kcal in the whole recipe
• 10 g fresh cilantro, chopped · 2 kcal in the whole recipe
• 1 tsp Ras el Hanout (ground cumin, ginger, cinnamon mixture), salt, black pepper

Method

1. Sauté the chopped onion and minced garlic in olive oil inside a deep pan or tagine pot over medium heat for 3 minutes.

   

2. Add the tomato paste and ras el hanout spices, stirring continuously for 1 minute until aromatic.

   

3. Mix in the diced sweet potato, carrot, canned diced tomatoes, dried apricots, cooked chickpeas, and vegetable broth.

   

4. Cover and simmer on low heat or in a preheated oven at 180°C (350°F) for 25 minutes until vegetables are tender.

   

5. Prepare the dry couscous by steeping it in boiling hot water for 5 minutes, then fluff with a fork.

   

6. Serve the warm tagine over the cooked couscous, topped with chopped fresh cilantro.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.