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

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.

Stir in cumin, cinnamon, turmeric, and paprika. Cook for 30 seconds, stirring constantly, until fragrant.

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.

Simmer for 25-30 minutes, or until the sweet potatoes are tender. Stir occasionally to prevent sticking.

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.

Stir the honey-glazed dates into the tagine.

Serve the tagine hot, garnished with chopped pistachios and fresh cilantro. Serve with couscous or crusty bread for soaking up the sauce.