Chickpea & Veggie Tagine with Apricots

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

Instructions

1. 1Place a large heavy-bottomed pot or Dutch oven on the stove over medium heat (350°F / 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 (400°F / 200°C) and bring the mixture to a gentle boil. Once it is bubbling, reduce the heat to low (200°F / 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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