sweet potato and chickpea tagine

sweet potato tagine 

Fall is here! That means jackets and sweaters are out of the closet, and many of us are frantically looking for our favorite wooly hat. But most importantly, we are all more than likely craving the comfort that only a pot of warm, steaming food can bring. The kind of warmth that feels nourishing and satisfying after a long day and brings everyone together. This sweet potato and chickpea tagine is just that. This stew-like dish is the best welcome of fall, and the combination of spices with the slight sweetness of the apricots is that cozy dish you are wishing for. Plus, it’s also abundant on good-for-you ingredients like chickpeas and rich in Vitamin A & C sweet potatoes. The smell that will fill your kitchen and leftovers for lunch the next day aren’t too bad either. Serve with a side of brown rice or couscous.

sweet potato and chickpea tagine

serves 4 - 6 

ingredients: 

2 tablespoons extra-virgin olive oil
1 red onion, thinly sliced
3 sweet potatoes, small, cut into 1-inch pieces  
2 garlic cloves, thinly sliced
½ teaspoon ground ginger (fresh is okay)
2 teaspoon turmeric, ground
2 ½ teaspoons cumin, ground
¼ teaspoon cinnamon, ground
¼ teaspoon allspice, ground
¼ teaspoon cayenne or red pepper flakes
1 bay leaf  
¼ cup dry white wine
14 oz canned plum tomatoes, crushed
2 ½ cups vegetable broth or water
½ cup dried turkish apricots, roughly chopped   
1  15-oz can of chickpeas or 2 cups cooked chickpeas
cilantro, for garnish  
brown rice or whole wheat couscous to serve 

Heat a large, high-sided skillet over medium heat and add olive oil. Once oil is hot, add onion and cook until translucent and slightly caramelized, about 5 minutes. Add sweet potato and cook for another 2-3 minutes. Add garlic, ginger, turmeric, cumin, cinnamon, allspice, cayenne and bay leaf and cook until fragrant about 2 minutes. Add the wine and scrape the bottom of pan with a wooden spoon; cook until evaporated. Add tomatoes and broth or water and cook 15-20 minutes or until sweet potato is almost tender. Add apricots and chickpeas and cook another 10-15 minutes or until sweet potato is tender. Serve with brown rice or whole wheat couscous and top with cilantro.