Sweet Potato and Chickpea Tagine with Apricots and Almonds

A flavorful and aromatic vegetarian tagine featuring sweet potatoes, chickpeas, and sweet apricots, topped with crunchy almonds. Perfect served over couscous or quinoa.

Prep Time

15 minutes

Total Time

45 minutes

Calories

635

Level

Easy

Yields

4 servings

Cost

£1.53

Season:

Meal Type:

Cuisine:

Main Ingredient:

Ingredients

Servings

2mediumSweet Potatoes(peeled and cubed)

£1.20

115-ounce canChickpeas(drained and rinsed)

£0.65

0.5cupDried Apricots(halved or quartered if large)

£0.80

0.3cupAlmonds(slivered or chopped, toasted)

£0.75

2tablespoonsOlive Oil

£0.20

1mediumOnion(chopped)

£0.30

2clovesGarlic(minced)

£0.10

1tablespoonGinger(fresh, grated)

£0.25

1teaspoonGround Cumin

£0.15

1teaspoonGround Coriander

£0.15

0.5teaspoonTurmeric

£0.10

0.3teaspoonCinnamon(ground)

£0.05

2cupsVegetable Broth

£0.40

1tablespoonTomato Paste

£0.10

0.5teaspoonSalt(or to taste)

£0.01

0.3teaspoonBlack Pepper(or to taste)

£0.02

2tablespoonsFresh Cilantro(chopped, for garnish)

£0.30

1cupCouscous or Quinoa(cooked according to package directions)

£0.60

Total Cost

£6.13

£1.53 per serving

The Method

1
Preheat oven to 375°F (190°C).
2
Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and cook until softened, about 5 minutes.
3
Add garlic and ginger and cook for another minute until fragrant.
4
Stir in cumin, coriander, turmeric, and cinnamon. Cook for 30 seconds, stirring constantly, until fragrant.
5
Add tomato paste and cook for another minute, stirring constantly
6
Add sweet potatoes and chickpeas and stir to coat with the spices.
7
Pour in vegetable broth, bring to a simmer, then stir in the apricots.
8
Cover the pot and transfer to the preheated oven. Bake for 25-30 minutes, or until sweet potatoes are tender.
9
Remove from oven and stir well. Season with salt and pepper to taste.
10
Serve hot over couscous or quinoa, garnished with toasted almonds and fresh cilantro.

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My Notes

Nutrition Information

Nutrition per serving (450g)

635 kcal / 2657 kJ

Carbs

92g

35% of RDA

Fat

23g

33% of RDA

Protein

21g

42% of RDA

Detailed Breakdown

Fibre

18 g

60% of RDA

Sugar

25 g

28% of RDA

Sodium

720 mg

31% of RDA

Saturated Fat

3 g

15% of RDA

Chef's Tips

For a richer flavor, use coconut milk instead of vegetable broth.

Add a pinch of cayenne pepper or a dash of harissa paste for a spicy kick.

If you don't have an oven-safe pot, simmer the tagine on the stovetop, covered, over low heat.

Adjust the amount of spices to your preference.

Other dried fruits like raisins or dates can be substituted for apricots.

Cooking Equipment

Oven

Stove

Large Pot or Dutch Oven

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

For a richer flavor, use coconut milk instead of vegetable broth.

Add a pinch of cayenne pepper or a dash of harissa paste for a spicy kick.

If you don't have an oven-safe pot, simmer the tagine on the stovetop, covered, over low heat.

Adjust the amount of spices to your preference.

Other dried fruits like raisins or dates can be substituted for apricots.

Sweet Potato and Chickpea Tagine with Apricots and Almonds

Ingredients

The Method