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Moroccan-Spiced Chickpea and Sweet Potato Tagine
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Course Main Course
Cuisine Moroccan
Servings 4 people

Equipment

  • Slow Cooker
  • Knife
  • Cutting Board

Ingredients
  

  • 2 (15 oz) cans chickpeas, drained and rinsed
  • 2 large sweet potatoes, peeled and cut into 1-inch cubes
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 (14 oz) can diced tomatoes
  • 1 cup vegetable broth
  • 2 tsp ground cumin
  • 1 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1/2 tsp smoked paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 cup chopped fresh cilantro
  • Lemon wedges

Instructions
 

  • Add the diced onion, minced garlic, sweet potato cubes, and chickpeas to the slow cooker.
  • Pour in the diced tomatoes with their juices and the vegetable broth.
  • Sprinkle the cumin, cinnamon, ginger, smoked paprika, salt, and black pepper over the top.
  • Stir everything together until the spices are evenly distributed.
  • Cover and cook on low for 6 to 7 hours, until the sweet potatoes are soft.
  • Stir the finished tagine, then serve in bowls topped with chopped cilantro and a squeeze of lemon.

Notes

Taste the broth near the end of cooking and add a pinch more salt if the tomatoes taste too bright. Leftovers keep well in the fridge for three days and reheat gently on the stove with a splash of broth to loosen the texture. The cilantro adds freshness that balances the warm spices, so skip it only if you have none on hand.
Course: Main Course
Cuisine: Moroccan
Equipment: Slow Cooker, Knife, Cutting Board