Slow-Cooked Moroccan Chickpea and Sweet Potato Tagine
A warming, aromatic vegetarian tagine slow-cooked with sweet potatoes, chickpeas, and a blend of fragrant spices. This moroccan-inspired vegan (vegetarian) ready in about 195 minutes pairs drained and rinsed canned chickpeas, large, finely chopped onion, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 medium (about 1 lb), peeled and diced 1-inch sweet potatoes
- 2 cups, drained and rinsed canned chickpeas
- 1 large, finely chopped onion
- 3 cloves, minced garlic cloves
- 2 tsp ground cumin
- 1 tsp ground cinnamon
- 1 tsp ground turmeric
- 1 tsp smoked paprika
- 2 cups vegetable broth
- 1 cup diced tomatoes
- 2 tbsp olive oil
- 1/4 cup chopped fresh cilantro
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Step 1: Heat 2 tbsp olive oil in a large slow cooker or heavy pot over medium heat.
- Step 2: Add 1 large finely chopped onion and sauté for 5 minutes until soft and translucent.
- Step 3: Stir in 3 minced garlic cloves, 2 tsp ground cumin, 1 tsp ground cinnamon, 1 tsp ground turmeric, and 1 tsp smoked paprika; cook for 1 minute until fragrant.
- Step 4: Add 2 diced medium sweet potatoes (about 1 lb), 2 cups drained chickpeas, 1 cup diced tomatoes, and 2 cups vegetable broth; stir to combine.
- Step 5: Season with 1 tsp salt and 1/2 tsp black pepper, cover, and cook on low heat for 6 hours or on high for 3 hours until sweet potatoes are tender.
- Step 6: Before serving, stir in 1/4 cup chopped fresh cilantro for brightness.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Cooked Moroccan Chickpea and Sweet Potato Tagine take to make?
Total time is about 195 minutes (15 min prep + 180 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Slow-Cooked Moroccan Chickpea and Sweet Potato Tagine?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep large, finely chopped onion from drying out.
Can I substitute ingredients in Slow-Cooked Moroccan Chickpea and Sweet Potato Tagine?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Slow-Cooked Moroccan Chickpea and Sweet Potato Tagine for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Slow-Cooked Moroccan Chickpea and Sweet Potato Tagine vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
