Moroccan Chickpea Tagine with Sweet Potato (Vegan)

A tagine is both a dish and the cone-lidded clay pot it is cooked in. You do not need the pot for this one: a heavy saucepan gives you the same slow-simmered, deeply spiced stew of chickpeas, sweet potato and tomatoes.

The flavor comes from ras el hanout, a Moroccan spice blend, balanced by dried apricots and a little preserved lemon. It is hearty enough to serve guests and cheap enough for a Tuesday.

Why you will love this chickpea tagine

• Big flavor, little effort: spices bloom in oil, then everything simmers.
• Naturally vegan and gluten free (serve with rice or quinoa instead of couscous).
• Better the next day: perfect for meal prep.
• Budget friendly: canned chickpeas and one sweet potato.

Ingredients and swaps

• Ras el hanout: a warm Moroccan blend. No jar? Use 1 tsp cumin, 1 tsp paprika, 1/2 tsp cinnamon and 1/2 tsp turmeric.
• Chickpeas: two cans, drained and rinsed, or about 3 cups home-cooked.
• Sweet potato: cut it into 2 cm (3/4 inch) cubes so it cooks in 20 minutes. Butternut squash is a great swap.
• Dried apricots: they melt into the sauce. Raisins or dates work too.
• Preserved lemon: salty and floral. Lemon zest plus a pinch of salt is a good stand-in.

How to make chickpea tagine

Soften the onion in olive oil, then add garlic, ginger and the spices for one minute. This step, called blooming, wakes up the spices and is the secret to a deep-tasting tagine.

Stir in the tomato paste, then the sweet potato, chickpeas, tomatoes, stock and apricots. Bring it to a boil, cover, and simmer gently for 20 to 25 minutes, until the sweet potato is tender.

Finish with preserved lemon or lemon zest, taste for salt, and scatter with cilantro and toasted almonds.

Tips for the best result

• Keep the simmer gentle so the sweet potato holds its shape.
• If the sauce is thin, simmer uncovered for the last 5 minutes.
• Taste at the end: a squeeze of lemon brightens everything.
• Toast the almonds in a dry pan for 2 minutes for extra crunch.

Easy variations

• With chicken: brown 500 g chicken thighs first and simmer them in the sauce.
• Greens: stir in spinach or chopped kale at the end.
• Spicy: add 1 to 2 tsp harissa.
• Olives: a handful of green olives with the lemon.

What to serve with it

Couscous is classic. Rice, quinoa, warm flatbread or Moroccan khobz are all great for mopping up the sauce.

Storage and reheating

Refrigerate for up to 4 days or freeze for up to 3 months. Reheat in a pot with a splash of water. The flavor gets deeper on day two.

You might also like: Creamy Tomato Orzo (One-Pot, 20 Minutes)

recipe card

Moroccan Chickpea Tagine with Sweet Potato (Vegan)

Chickpeas and sweet potato simmered with tomatoes, apricots and ras el hanout.

Tried & tested

Prep10 min

Cook30 min

Total40 min

Makes4 servings

CuisineMoroccan

Print recipe Pin recipe Rate it

Ingredients −

4

+ servings

• 2 tbsp olive oil
• 1 onion, chopped
• 3 garlic cloves, minced
• 1 tbsp grated fresh ginger
• 2 tsp ras el hanout
• 1 tbsp tomato paste
• 1 medium sweet potato (300 g), peeled and cut into 2 cm cubes
• 2 cans (2 x 400 g) chickpeas, drained and rinsed
• 1 can (400 g) chopped tomatoes
• 1 1/2 cups (360 ml) vegetable stock
• 6 dried apricots, chopped
• 1 tsp salt
• 1/2 preserved lemon rind, chopped (or zest of 1 lemon)
• 1 handful fresh cilantro
• 2 tbsp toasted sliced almonds

Steps

1. Heat the oil in a heavy pot over medium heat. Cook the onion for 5 minutes, until soft.
2. Add the garlic, ginger and ras el hanout. Stir for 1 minute.
3. Stir in the tomato paste and cook 1 minute.
4. Add the sweet potato, chickpeas, tomatoes, stock, apricots and salt. Bring to a boil.
5. Cover and simmer gently for 20 to 25 minutes, until the sweet potato is tender.
6. Stir in the preserved lemon. Taste and adjust the salt.
7. Top with cilantro and almonds. Serve with couscous, rice or bread.

Calories400

Protein11 g

Carbs60 g

Fat13 g

Fiber11 g

Sodium860 mg

Nutrition per serving, estimated from standard ingredient data. It varies with brands and portions.

Cook's notes

• No ras el hanout: use 1 tsp cumin, 1 tsp paprika, 1/2 tsp cinnamon and 1/2 tsp turmeric.