Zesty Moroccan-Spiced Chickpea and Sweet Potato Skillet

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon ground cinnamon
• 1 teaspoon smoked paprika
• 1 pinch cayenne pepper
• 2 medium sweet potatoes, peeled and diced into 1/2-inch cubes
• 1 can chickpeas, drained and rinsed
• 1 cup vegetable broth
• 1 medium lemon, juiced and zested
• 1 cup fresh cilantro, chopped
• 1 cup toasted almonds, sliced
• to taste salt and pepper

Method

1. 01
   Heat the olive oil in a large skillet over medium heat.
2. 02
   Add the chopped onion and minced garlic. Sauté until the onion becomes translucent, about 3-4 minutes.
3. 03
   Stir in the ground cumin, coriander, cinnamon, smoked paprika, and cayenne pepper. Cook for an additional 1 minute until the spices are fragrant.
4. 04
   Add the diced sweet potatoes to the skillet, stirring to coat with the spices.
5. 05
   Pour in the vegetable broth and bring to a simmer. Cover the skillet and cook until the sweet potatoes are just tender, about 10-12 minutes.
6. 06
   Add the drained chickpeas to the skillet. Stir well to combine and cook for another 5 minutes, allowing the flavors to meld.
7. 07
   Stir in the lemon juice and zest. Season with salt and pepper to taste.
8. 08
   Garnish with freshly chopped cilantro and toasted almond slices before serving.