Chickpea and Sweet Potato Tagine


Dive into the heart of Moroccan cuisine with this vibrant Chickpea and Sweet Potato Tagine. This vegan recipe combines the sweet, earthy flavors of sweet potatoes with the robustness of chickpeas, all simmered in a rich, spiced tomato sauce. It’s a comforting, aromatic dish that brings the essence of Moroccan spices to your table.

Preparation Time: 15 minutes
Cooking Time: 40 minutes
Resting Time: 5 minutes
Total Time: 1 hour
Serving: 4


  1. 2 large sweet potatoes, peeled and cubed
  2. 1 can (15 oz) chickpeas, drained and rinsed
  3. 1 large onion, finely chopped
  4. 2 cloves garlic, minced
  5. 1 can (14 oz) diced tomatoes
  6. 2 cups vegetable broth
  7. 1 tsp ground cumin
  8. 1 tsp ground cinnamon
  9. 1/2 tsp ground turmeric
  10. 1/4 tsp cayenne pepper (adjust to taste)
  11. Salt and black pepper to taste
  12. 2 tbsp olive oil
  13. Fresh cilantro, chopped (for garnish)
  14. 1 lemon, cut into wedges (for serving)


  1. Sauté the Vegetables:
    • Heat olive oil in a large pot or tagine over medium heat. Add the onion and garlic, sautéing until soft and translucent.
  2. Spice it Up:
    • Stir in cumin, cinnamon, turmeric, and cayenne pepper. Cook for a minute until fragrant.
  3. Simmer the Tagine:
    • Add sweet potatoes, chickpeas, diced tomatoes, and vegetable broth to the pot. Season with salt and pepper. Bring to a boil, then reduce heat, cover, and simmer for about 30 minutes or until sweet potatoes are tender.


  • Serve hot, garnished with fresh cilantro and lemon wedges on the side.
  • This dish can be made ahead and tastes even better the next day as the flavors meld.
  • For a traditional experience, serve with couscous or flatbread.

Nutritional Information per Serving (Based on USDA Guidelines):

  • Calories: 300 kcal
  • Protein: 8g
  • Carbohydrates: 55g
  • Fat: 7g
  • Fiber: 10g
  • Sodium: 400mg
  • Sugars: 13g

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