Sweet Potato and Chickpea Tagine with Honey-Glazed Dates and Pistachios

A flavorful vegetarian tagine featuring sweet potatoes, chickpeas, and warming spices, finished with sweet honey-glazed dates and crunchy pistachios.

Prep Time

20 minutes

Total Time

60 minutes

Calories

575 kcal

Difficulty

Easy

Equipment

2 items

Cost

£1.61/serving

Season:

🌸 Spring•☀️ Summer

Meal Type:

Lunch•Dinner

Cuisine:

British

Main Ingredient:

Vegetarian

Mood:

Comfort Food•Healthy

Ingredients

Servings

2mediumSweet Potatoes(peeled and cubed)

£1.00

115-ounce canChickpeas(drained and rinsed)

£0.65

1mediumOnion(chopped)

£0.30

3clovesGarlic(minced)

£0.15

1tablespoonGinger(freshly grated)

£0.20

1teaspoonCumin(ground)

£0.10

0.5teaspoonCinnamon(ground)

£0.05

0.5teaspoonTurmeric(ground)

£0.05

0.5teaspoonPaprika(sweet or smoked)

£0.05

2cupsVegetable Broth(low sodium)

£0.30

114.5-ounce canChopped Tomatoes(undrained)

£0.55

8pittedDates(Medjool dates recommended)

£0.80

1tablespoonHoney

£0.20

2tablespoonsOlive Oil

£0.25

to tasteSalt

to tasteBlack Pepper

0.3cupPistachios(chopped)

£1.50

2tablespoonsFresh Cilantro(chopped, for garnish)

£0.30

Total Cost

£6.45

£1.61 per serving

Instructions

1.
Heat olive oil in a large Dutch oven or tagine pot over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add minced garlic and grated ginger, cook for another minute until fragrant.
2.
Stir in cumin, cinnamon, turmeric, and paprika. Cook for 30 seconds, stirring constantly, until fragrant.
3.
Add the cubed sweet potatoes, drained chickpeas, and chopped tomatoes (with juice). Pour in the vegetable broth, season with salt and pepper to taste. Bring to a simmer, then cover and reduce heat to low.
4.
Simmer for 25-30 minutes, or until the sweet potatoes are tender. Stir occasionally to prevent sticking.
5.
While the tagine is simmering, prepare the honey-glazed dates: In a small saucepan, combine the pitted dates and honey over low heat. Cook for 5-7 minutes, or until the dates are softened and glazed, stirring occasionally. If needed add a teaspoon of water at a time to prevent burning.
6.
Stir the honey-glazed dates into the tagine.
7.
Serve the tagine hot, garnished with chopped pistachios and fresh cilantro. Serve with couscous or crusty bread for soaking up the sauce.

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My Notes

Nutrition Information

Nutrition per serving (500g)

575 kcal / 2406 kJ

Carbs

85g

33% of RDA

Fat

21g

30% of RDA

Protein

17g

34% of RDA

Detailed Breakdown

Fibre

18 g

60% of RDA

Sugar

34 g

38% of RDA

Sodium

650 mg

28% of RDA

Saturated Fat

3 g

15% of RDA

Chef's Tips

For a spicier tagine, add a pinch of cayenne pepper or a chopped chili pepper along with the other spices.

You can add other vegetables like zucchini, bell peppers, or carrots to the tagine.

If you don't have dates, you can substitute with dried apricots or raisins.

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

If the tagine becomes too thick, add a little more vegetable broth to thin it out.

Cooking Equipment

Large Dutch oven or Tagine Pot

Small saucepan

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

For a spicier tagine, add a pinch of cayenne pepper or a chopped chili pepper along with the other spices.

You can add other vegetables like zucchini, bell peppers, or carrots to the tagine.

If you don't have dates, you can substitute with dried apricots or raisins.

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

If the tagine becomes too thick, add a little more vegetable broth to thin it out.

Sweet Potato and Chickpea Tagine with Honey-Glazed Dates and Pistachios

Ingredients

Instructions