Sweet Potato & Chickpea Tagine with Apricots Recipe

Prep Time 15 mins
Cook Time 40 mins
Rest Time 5 mins
Total Time 1 hr
Cooking Method: ,
Cuisine: ,
Courses: ,
Difficulty: Beginner
Cooking Temp: 180  C
Servings: 4
Best Season: Fall, Winter
Description

This Sweet Potato & Chickpea Tagine with Apricots is a warm, comforting, and richly spiced Moroccan-inspired stew that balances natural sweetness with earthy spices. Tender sweet potatoes, hearty chickpeas, and soft dried apricots simmer slowly in a fragrant tomato-based sauce infused with cumin, cinnamon, ginger, and turmeric. Perfect for cozy dinners, meal prep, or a nourishing vegetarian meal, this tagine delivers deep flavor with simple ingredients.

Ingredients
    For the Tagine Base
  • 2 tbsp olive oil
  • 1 large onion (finely chopped)
  • 3 cloves garlic (minced)
  • 1 tbsp fresh ginger (grated)
  • 1.5 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp smoked paprika
  • 0.5 tsp ground cinnamon
  • 0.5 tsp ground turmeric
  • 0.25 tsp black pepper
  • 1 large sweet potato (peeled and cut into 1-inch cubes)
  • 1 large carrot (sliced)
  • 1 red bell pepper (diced)
  • 1 can 1 chickpeas, 400g (drained and rinsed)
  • 1 cup tomato puree
  • 2 cups vegetable broth
  • 0.5 cup dried apricots (halved)
  • 1.5 tbsp honey (optional, or replace with a pinch of sugar for vegan)
    • For Finishing
  • 0.25 cup chopped fresh cilantro
  • 1 tbsp lemon juice
  • Toasted almonds (optional)
  • Salt to taste
    • For Serving
  • Cooked couscous, quinoa, or rice
  • Lemon wedges
Instructions
    Prepare the Aromatics
  1. 1
    Warm the olive oil in a wide pot or tagine over medium heat. Add the chopped onion and cook for 5–7 minutes until soft and lightly golden. Stir in the minced garlic and grated ginger, letting them cook for 1–2 minutes until fragrant. This forms the flavorful base of your stew.
    2. Bloom the Spices
  2. 2
    Add the cumin, coriander, smoked paprika, cinnamon, turmeric, and black pepper to the pot. Stir continuously for 30–45 seconds to allow the spices to bloom. This step intensifies their aroma and distributes the flavor evenly throughout the dish.
    3. Add the Vegetables
  3. 3
    Add the sweet potato cubes, sliced carrot, and diced bell pepper. Toss the vegetables in the spice mix so every piece is coated. Sauté for 3–4 minutes to start softening the vegetables and help them absorb the spices.
    4. Build the Sauce
  4. 4
    Pour in the tomato puree and vegetable broth, stirring well to combine. Add the chickpeas and dried apricots. If you prefer a slightly sweeter tagine, add the honey at this stage. Bring the mixture to a gentle boil.
    5. Simmer Slowly
  5. 5
    Reduce the heat to low, cover the pot, and let the tagine simmer for 30–35 minutes. Stir occasionally. The sweet potatoes should become tender, and the apricots should soften and melt slightly into the sauce, naturally thickening it.
    6. Final Flavor Boost
  6. 6
    Once the vegetables are tender, turn off the heat. Stir in the lemon juice and chopped cilantro. Taste and adjust seasoning with salt or more lemon juice if needed.
    7. Rest and Serve
  7. 7
    Let the tagine rest for 5 minutes before serving—this allows the flavors to settle and deepen. Serve over couscous, quinoa, or fluffy rice, and garnish with toasted almonds for crunch.
Note

Vegan Option: Replace honey with sugar or maple syrup.

Heat Level: Add a pinch of chili flakes if you like mild heat.

Storage:

  • Refrigerator: Up to 4 days
  • Freezer: Up to 2 months

Reheating: Warm gently on the stovetop with a splash of broth to loosen the sauce.

Serving Variation: Pairs beautifully with toasted pita or garlic naan.

Add-Ins: You can add zucchini, eggplant, or butternut squash for extra vegetables.

Keywords: vegetarian tagine, Moroccan stew, sweet potato recipe, healthy dinner
Read it online: https://petitepanini.com/recipe/sweet-potato-chickpea-tagine-with-apricots-recipe/