Spiced Sweet Potato and Chickpea Tagine with Apricot Couscous

Name: Spiced Sweet Potato and Chickpea Tagine with Apricot Couscous
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 2 tablespoons olive oil; 1 large onion (sliced); 3 cloves garlic (minced); 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1/2 teaspoon ground cinnamon; 1/2 teaspoon ground turmeric; 2 medium sweet potatoes (peeled and cubed); 1 can chickpeas (drained and rinsed); 1 cup vegetable broth; 1 cup canned tomatoes (chopped); 1/4 cup dried apricots (chopped); 1 tablespoon honey; to taste salt and pepper; 1 cup couscous; 1 cup boiling water; 1/4 cup dried apricots (chopped); 1 tablespoon olive oil; 1/4 cup fresh cilantro (chopped); to taste salt

VegetarianMiddle EasternDinnerVibrantComfort FoodHealthy

⏱️ 20m PREP

🔥 40m COOK

👥 4 SERVINGS

⚡ 450 CAL/SERV

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Overview

A vibrant and aromatic dish featuring tender sweet potatoes and chickpeas cooked with bold spices, served with a fragrant apricot-infused couscous.

Macronutrients per serving

102

grams

Protein

10.0g 10%

Fat

12.0g 12%

Carbs

80.0g 78%

Rich in nutrients

☀️ Vitamin A

120% DV

Supports healthy vision

🔺 Iron

20% DV

Essential for blood production

☀️ Vitamin C

25% DV

Supports immune function

🌾 Fiber

12g

Aids in digestion

🔺 Potassium

15% DV

Helps maintain normal blood pressure

Ingredients

Tagine Ingredients

2 tablespoons olive oil
1 large onion sliced
3 cloves garlic minced
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground cinnamon
1/2 teaspoon ground turmeric
2 medium sweet potatoes peeled and cubed
1 can chickpeas drained and rinsed
1 cup vegetable broth
1 cup canned tomatoes chopped
1/4 cup dried apricots chopped
1 tablespoon honey
to taste salt and pepper

Apricot Couscous Ingredients

1 cup couscous
1 cup boiling water
1/4 cup dried apricots chopped
1 tablespoon olive oil
1/4 cup fresh cilantro chopped
to taste salt

Instructions

1 Heat the olive oil in a large pot over medium heat. Add the sliced onion and cook until soft and translucent, about 5 minutes.
2 Stir in the minced garlic, cumin, coriander, cinnamon, and turmeric. Cook for 1-2 minutes until fragrant.
3 Add the cubed sweet potatoes, chickpeas, vegetable broth, canned tomatoes, and chopped apricots to the pot. Stir well to combine.
4 Bring the mixture to a simmer. Cover the pot and reduce the heat to low. Cook for 25-30 minutes, or until the sweet potatoes are tender.
5 Stir in the honey and season with salt and pepper to taste. Remove from heat and let it rest while you prepare the couscous.
6 For the couscous, place the couscous in a large bowl. Pour the boiling water over it, cover with a plate, and let it sit for 5 minutes.
7 Fluff the couscous with a fork and stir in the chopped apricots, olive oil, and fresh cilantro. Season with salt to taste.
8 Serve the tagine hot over the apricot couscous. Garnish with additional cilantro if desired.