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Sweet Potato and Chickpea Tagine

Serves 4
Time 55 min
Toasting the spices for this Moroccan-inspired dish enhances flavor and creates a fragrant meal.
Ingredients
  • 1 teaspoon coriander seeds
  • 1 teaspoon cumin seeds
  • 1/4 teaspoon black peppercorns
  • 1/4 teaspoon crushed red chile flakes
  • 1/2 teaspoon ground cinnamon
  • 1/2 medium white onion chopped
  • 3 cloves garlic finely chopped
  • 2 2/3 cups low-sodium vegetable broth divided
  • 3 tablespoons no-salt-added tomato paste
  • 1 large sweet potato (about 1 pound) peeled and cut into 1/2-inch pieces
  • 1 (15.0-ounce) can no-salt-added garbanzo beans (also called chickpeas) rinsed and drained
  • 1 tablespoon lemon juice
  • 2 teaspoons lemon zest
  • 1/2 cup pitted green olives chopped
  • 1/2 cup golden raisins
  • 3 tablespoons fresh parsley leaves chopped
  • 2 tablespoons fresh cilantro leaves chopped
  • 4 cups cooked whole wheat couscous
  • 1 lemon cut into 4 wedges
Method

In a large skillet, toast coriander, cumin, peppercorns, red chile flakes and cinnamon over medium heat until fragrant, about 4 minutes. Transfer to a spice grinder or mortar and pestle and grind to a powder. Set aside.

Heat a large high-sided skillet over medium heat until hot. Add onion and cook until beginning to brown and stick to the pan, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Stir in 1/3 cup of the vegetable broth and continue to cook until very tender, 4 to 5 minutes. Stir in spice mixture and tomato paste; cook 1 minute, stirring. Add remaining 2 1/3 cup vegetable broth, potato, garbanzo beans, lemon zest and juice, olives and raisins. Bring to a boil over medium-high heat. Reduce heat to low, cover and simmer until potato is tender, about 20 minutes. Stir in parsley and cilantro. Serve over couscous with lemon wedges.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 1 teaspoon coriander seeds
  • 1 teaspoon cumin seeds
  • 1/4 teaspoon black peppercorns
  • 1/4 teaspoon crushed red chile flakes
  • 1/2 teaspoon ground cinnamon
  • 1/2 medium white onion chopped
  • 3 cloves garlic finely chopped
  • 2 2/3 cups low-sodium vegetable broth divided
  • 3 tablespoons no-salt-added tomato paste
  • 1 large sweet potato (about 1 pound) peeled and cut into 1/2-inch pieces
  • 1 (15.0-ounce) can no-salt-added garbanzo beans (also called chickpeas) rinsed and drained
  • 1 tablespoon lemon juice
  • 2 teaspoons lemon zest
  • 1/2 cup pitted green olives chopped
  • 1/2 cup golden raisins
  • 3 tablespoons fresh parsley leaves chopped
  • 2 tablespoons fresh cilantro leaves chopped
  • 4 cups cooked whole wheat couscous
  • 1 lemon cut into 4 wedges