Moroccan Sweet Potato and Chickpea Tagine

This meal is ridiculously easy. And cheap. And yummy. And quick. And yummy. And healthy. And yummy. And vegetarian! And yummy. (I feel like my elementary school grammar teacher would be rolling her eyes at all of my sentences beginning with “And” and lacking a subject…)

It’s perfect if you want to have a Meatless Monday or if you’re having a Wacky Wednesday.

Okay, you probably get the point now… I just really like it. I’ve made it five times since June…

I don’t know if this is anything close to traditional Moroccan food (let me know if you do!), but the blend of spices is incredible. There’s cinnamon and ginger, cumin and turmeric. It’s a unique and warming combination

The garbanzo beans, sweet potatoes, and carrot lend an awesome texture and heartiness to the dish. And the apple? Well you know what they say, “An apple a day…” Actually, I added the apple because I love the slight bit of sweetness and crunch that it can add to savory dishes. It works in this, trust me.

I know I post a lot of vegetarian recipes on here. I’m not actually a vegetarian, but I really enjoy cooking vegetarian on a regular basis. If you’d like to make this dish a bit more meaty (even though it’s very substantial as it is), substitute the garbanzo beans for 1 pound of diced boneless, skinless chicken breast and cook following the same method. I’ve made it several times with the chicken and it’s great that way as well.

My roommate and I ate this with warmed pitas (we had them in the apartment from some delicious quinoa burgers I made. Recipe soon!), and really enjoyed it. It’s also delicious served upon a bed of hot couscous.

Moroccan Sweet Potato and Chickpea Tagine (inspired by MyRecipes)

Makes 4 large portions

Ingredients

• 1 tablespoon olive oil
• 2 cups (1 large) chopped onion
• 2 teaspoons ground cumin
• 1 teaspoon paprika
• 1 teaspoon ground turmeric
• 1/4 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 2 garlic cloves, minced
• 1 can garbanzo beans, rinsed and drained
• 2 cups vegetable or chicken broth
• 1 large apple, diced into 1 in. cubes
• 2 medium sweet potatoes, diced into 1 in. cubes
• 1 large carrot, diced
• 12 pitted dried plums (prunes), chopped
• 1/3 cuphalved pitted picholine olives (about 3 ounces)
• Warmed pitas (optional)
• Couscous (optional)

Method

1. Heat olive oil in a large pot or skillet over medium high heat. Add onions and cook for 8 minutes, or until golden. Stir occasionally.
2. Add spices (cumin through minced garlic) and garbanzo beans. Cook one minute, stirring constantly.
3. Add broth, apple, sweet potatoes, carrot, prunes, and olives and bring to a boil. Reduce heat to low and simmer, covered, for 20 minutes or until the sweet potato, carrot, and apple are tender.
4. Serve with warmed pitas or couscous. Or both

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