Moroccan
Vegan
Gluten freeChickpea & sweet potato tagine
A sweet-savoury tagine of chickpeas, sweet potato and apricots with ras el hanout and toasted almonds
Sweet potato is not old Moroccan tradition, but today it is sold in every souk from Agadir to Meknes and turns up in modern home tagines alongside the classic chickpeas, dried apricots and ras el hanout. This version leans on the sweet-and-spiced style of Fez and Marrakech cooking: the sweet potato melts slightly into the sauce, the chickpeas keep their bite and a handful of apricots adds little pockets of tang. It is filling enough for a weekend lunch with couscous or bread, and it reheats beautifully the next day. Chef's tip: bloom the ras el hanout in the oil for 30 seconds before the liquid goes in; raw spice blends taste dusty, cooked ones taste round.
- Prep
- 15 min
- Cook
- 35 min
- Difficulty
- Easy
- Serves
- 4
- Per serving
- 390 kcal
Ingredients
- 3 tbsp olive oil
- 1 red onionlarge, chopped
- 3 garlic clovesfinely chopped
- ½ oz fresh gingergrated
- 2 tsp ras el hanout
- ½ tsp ground cinnamon
- 1 tbsp tomato purée
- 14 oz chopped tomatoes1 tin
- 1 ⅓ lb sweet potatoespeeled, cut into 3 cm chunks
- 1 lb cooked chickpeas2 tins, drained and rinsed
- 2 ⅞ oz dried apricotshalved
- 1 ¾ cups vegetable stock
- 1 tsp salt
- 1 tbsp lemon juice
- 1 oz flaked almonds (optional)toasted
- ⅓ oz fresh coriander (optional)chopped
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Method
0/6 doneStep 2: Add 3 garlic cloves and ½ oz fresh ginger and stir for 1 minute until fragrant. Sprinkle in 2 tsp ras el hanout and ½ tsp ground cinnamon and stir for 30 seconds; the spices will darken a shade and smell sweet and warm.
2 minStep 3: Stir in 1 tbsp tomato purée and cook for 1 minute so it loses its raw edge, then add 14 oz chopped tomatoes, 1 ¾ cups vegetable stock and 1 tsp salt. Bring to a simmer.
3 minStep 4: Add 1 ⅓ lb sweet potatoes, 1 lb cooked chickpeas and 2 ⅞ oz dried apricots. Push the sweet potato down so it sits under the liquid, cover and simmer over a low heat for 20 minutes.
20 minStep 5: Uncover and simmer for 5 minutes more, until the sweet potato is soft right through but still holds its shape and the sauce coats the back of a spoon. If you stir hard now the sweet potato turns to mash, which is the most common mistake; fold gently instead.
5 minStep 6: Stir in 1 tbsp lemon juice, then taste and adjust the salt. Scatter with 1 oz flaked almonds and ⅓ oz fresh coriander and serve with couscous or bread.
Nutrition per serving
- Calories
- 390 kcal
- Protein
- 13 g
- Carbs
- 62 g
- Fat
- 11 g
- Fibre
- 13 g
Nutrition values are estimates.
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Good to know
- How long does chickpea & sweet potato tagine take?
- About 50 minutes in total: 15 minutes to prepare and 35 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of red onion?
- White onion or shallots, same amount (soak raw onion in cold water for 10 minutes to soften it).
- What can I use instead of garlic cloves?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
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