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Chickpea & Veggie Tagine with Apricots recipe by Safe Plated

Chickpea & Veggie Tagine with Apricots

A flavorful and hearty tagine with chickpeas, sweet potatoes, and dried apricots, simmered in a rich tomato sauce.

60m4 servings
DAIRY-freeEGG-free
320 cal|12g protein|55g carbs|8g fat|12g fiber

Ingredients

  • 2 tbsp Olive Oil
  • 1 medium Onion
  • 3 cloves Garlic
  • 1 large Sweet Potato
  • 1 can Chickpeas
  • 1 can Diced Tomatoes
  • 1 cup Vegetable Broth
  • 1/2 cup Dried Apricots
  • 1 tsp Cumin
  • 1/2 tsp Turmeric
  • 1/4 tsp Cinnamon
  • 1/2 tsp Salt
  • 1/4 tsp Pepper
  • 1/4 cup Fresh Cilantro

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

  1. 1Place a large heavy-bottomed pot or Dutch oven on the stove over medium heat (about 175°C / 175°C). Add the 2 tablespoons of Olive Oil.
  2. 2Add the 1 medium Onion and 3 cloves of Garlic to the pot. Cook, stirring often, until they are softened and the onion looks see-through, about 5 minutes.
  3. 3Add the 1 large Sweet Potato to the pot. Cook for another 5 minutes, stirring occasionally, until the edges start to look a little softer.
  4. 4Stir in the 1 can of Chickpeas, the 1 can of Diced Tomatoes, the 1 cup of Vegetable Broth, the 1/2 cup of Dried Apricots, the 1 teaspoon of Cumin, the 1/2 teaspoon of Turmeric, the 1/4 teaspoon of Cinnamon, the 1/2 teaspoon of Salt, and the 1/4 teaspoon of Pepper. Stir everything together well.
  5. 5Increase the heat to medium-high (204.4°C / 200°C) and bring the mixture to a gentle boil. Once it is bubbling, reduce the heat to low (93.33°C / 95°C), put a lid on the pot, and let it cook for 30 minutes. Check the sweet potato by poking it with a fork; it should be easy to pierce and feel tender.
  6. 6Remove the pot from the heat. Stir in the 1/4 cup of Fresh Cilantro.
  7. 7Serve the tagine hot.

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Chickpea & Veggie Tagine with Apricots | Safe Plated — Allergen-Aware Recipes