Moroccan Chickpea Tagine with Sweet Potatoes and Apricots

Why You’ll Love This Recipe

• Balanced sweet-and-savory flavors from cinnamon, cumin, and tender dried apricots.
• Hearty yet plant-based: protein-rich chickpeas and buttery sweet potatoes.
• Weeknight-friendly technique with make-ahead flexibility and freezer-friendly leftovers.
• Comforting over fluffy couscous with a bright pop of lemon and fresh parsley.

Grocery List

• Produce: 1 large yellow onion, 4 garlic cloves, 1 piece fresh ginger, 1–2 sweet potatoes (about 1 1/4 lb), 1 lemon, 1 bunch parsley
• Dairy: Optional butter for couscous
• Pantry: Olive oil, chickpeas (2 cans), diced tomatoes (1 can), tomato paste, dried apricots, couscous, low-sodium vegetable broth, honey or maple syrup, salt, black pepper, ground cumin, coriander, cinnamon, smoked paprika, turmeric; optional: red pepper flakes or harissa, toasted slivered almonds, preserved lemon

Full Ingredients

For the Moroccan Chickpea Tagine

• 2 tbsp olive oil
• 1 large yellow onion, diced (about 2 cups/300 g)
• 4 garlic cloves, minced
• 1 tbsp fresh ginger, minced
• 2 tsp ground cumin
• 1 1/2 tsp ground coriander
• 3/4 tsp ground cinnamon
• 1 tsp smoked paprika
• 1/2 tsp ground turmeric
• 1/8–1/4 tsp red pepper flakes or 1–2 tsp harissa paste (optional, to taste)
• 2 tbsp tomato paste
• 1 can (14.5 oz/410 g) diced tomatoes with juices
• 2 cans (15 oz/425 g each) chickpeas, drained and rinsed (about 3 cups/510 g cooked)
• 1 1/4 lb (570 g) sweet potatoes, peeled and cut into 1-inch cubes (about 3 heaping cups)
• 3/4 cup (120 g) dried apricots, halved
• 2 cups (480 ml) low-sodium vegetable broth
• 1 bay leaf (optional)
• 1 tsp fine sea salt, plus more to taste
• 1/2 tsp freshly ground black pepper
• 1 lemon: finely grated zest and 2 tbsp juice
• 1 tbsp honey or maple syrup
• 1/2 cup (15 g) chopped fresh parsley, plus more for serving

For the Fluffy Couscous

• 1 1/2 cups (300 g) couscous
• 1 1/2 cups (360 ml) boiling water or vegetable broth
• 1 tbsp olive oil or unsalted butter
• 1/2 tsp fine sea salt

Optional Garnishes

• Toasted slivered almonds (1/4 cup/30 g)
• Extra chopped parsley
• Lemon wedges
• A small spoonful of harissa for heat

Step-by-Step Instructions

Step 1: Prep the aromatics and vegetables

Dice the onion, mince the garlic and ginger, peel and cube the sweet potatoes into 1-inch pieces, and halve the dried apricots. Rinse and drain the chickpeas. Zest the lemon and measure 2 tablespoons of juice. Have all spices measured and ready.

Step 2: Sauté and bloom the spices

Heat 2 tablespoons olive oil in a large Dutch oven or deep sauté pan over medium heat. Add the onion and cook, stirring, until translucent and lightly golden, 5–7 minutes. Add the garlic and ginger and cook 1 minute until fragrant. Sprinkle in the cumin, coriander, cinnamon, smoked paprika, turmeric, and optional red pepper flakes or harissa. Stir constantly and toast the spices for 60–90 seconds to release their oils.

Step 3: Build the base

Stir in the tomato paste and cook for 1 minute to darken slightly. Add the diced tomatoes with their juices, chickpeas, sweet potatoes, dried apricots, vegetable broth, optional bay leaf, 1 teaspoon salt, and 1/2 teaspoon pepper. Stir to combine and bring to a gentle simmer.

Step 4: Slow-simmer until tender

Once simmering, reduce heat to low, cover, and cook for 30 minutes, stirring occasionally to prevent sticking. Uncover and simmer 10–15 minutes more, stirring a few times, until the sweet potatoes are just tender and the sauce is glossy and slightly thickened. If the sauce gets too thick, splash in 1/4 cup broth. For a more concentrated sauce, simmer the last 10 minutes uncovered.

Oven option: After Step 3, cover and bake at 325°F (165°C) for 40–45 minutes, until the sweet potatoes are tender.

Step 5: Make the couscous

While the tagine simmers, place 1 1/2 cups couscous in a medium bowl with 1/2 teaspoon salt and 1 tablespoon olive oil or butter. Pour 1 1/2 cups boiling water or broth over the couscous. Cover tightly with a lid or plate and let sit for 5 minutes. Uncover and fluff with a fork to separate the grains.

Step 6: Finish the tagine

Turn off the heat. Stir in the lemon zest, 2 tablespoons lemon juice, and 1 tablespoon honey or maple syrup to balance the acidity and highlight the apricots. Fold in 1/2 cup chopped parsley. Taste and adjust: add more salt, pepper, or lemon as needed.

Step 7: Serve

Spoon fluffy couscous into warm bowls and ladle the chickpea tagine over the top. Garnish with additional parsley and a sprinkle of toasted slivered almonds for crunch. Serve with lemon wedges and harissa on the side if you like extra heat.

Pro Tips

• Blooming spices is key: that 60–90 second toast develops deeper, warmer flavor.
• Balance to taste: lemon and a touch of honey/maple round out the savory spices and tomatoes.
• Control thickness: simmer uncovered at the end to reduce; add splashes of broth if you prefer it saucier.
• Chickpea texture: for extra body, mash a few sweet potato cubes and chickpeas directly in the pot.
• Make it milder or hotter: reduce cinnamon for less sweetness; add more harissa or red pepper flakes for heat.

Variations

• Ras el Hanout swap: replace cumin, coriander, and cinnamon with 2–2 1/2 tsp ras el hanout for a classic Moroccan blend.
• Veggie boost: add 1 diced carrot or 1 cup cauliflower florets with the sweet potatoes; stir in 2 cups baby spinach during the last 2 minutes.
• Grain swap: serve over fluffy quinoa, pearl couscous, or brown rice instead of traditional couscous.

Storage & Make-Ahead

Refrigerate the cooled tagine in an airtight container for up to 4 days; couscous keeps 3–4 days. Freeze tagine (without couscous) for up to 3 months; thaw overnight in the fridge. Reheat gently on the stovetop over medium-low heat with a splash of broth or water until hot. Couscous re-steams nicely: sprinkle with a little water, cover, and warm over low heat.

Nutrition (per serving)

Approximate values: 550 calories; 13 g protein; 12 g fat; 94 g carbohydrates; 11 g fiber; 620 mg sodium. Calculated with almonds and olive oil; values will vary based on specific products and portion sizes.