Honey and Harissa Chickpea and Sweet Potato Tagine
Learn how to cook tagine using the voice-enabled Myka recipe builder iPhone app
By: Sous Chef Myka
Tagine is a fun and easy way to spice up your weeknight dinner routine. The sweet potatoes and chickpeas are simmered in a honey and harissa sauce, then can optionally be served over a bed of couscous. The result is a flavorful and hearty meal that will satisfy even the most discerning eaters. So, if you’re looking for something new and exciting to add to your repertoire, give this tagine recipe a try. You won’t be disappointed!
- 1 Large Onion
- 2 Sweet Potatoes
- 1 Cup Cherry Tomatoes
- 1 Tbsp Olive Oil
- 1 Tsp Ground Cumin
- 1 Tsp Ground Coriander
- 1 Cinnamon Stick
- 2 Garlic Cloves
- ½ Inch Fresh Ginger
- ¼ Cup Honey
- 2 Tbsp Fresh Chili Harissa
- ½ Tsp Salt
- ½ Cup Water
- 32 Oz Canned Chickpeas
- ½ Lemon
- Cilantro Leaves
How to prepare tagine at home
This tagine recipe is the perfect comfort food for a cold winter’s night. The combination of sweet potatoes, honey, and harissa chickpeas is both flavorful and filling. The tagine itself is a traditional Moroccan dish that is typically cooked in a clay pot. This particular recipe calls for the tagine to be cooked in a quickly, which makes it even easier to prepare. Simply add all of the ingredients to the pan for a warm and fragrant tagine that’s ready to be enjoyed.
Step by Step Instructions
Slice 1 large onion into ⅛” slices and set aside.
Peel and cube 2 sweet potatoes and chop into ½” cubes. Set aside.
Slice 1 cup worth of cherry tomatoes in half and set aside.
Set a large tagine on the stove and heat over medium-high heat. Add 1 tablespoon of olive oil and add the sliced onions. Stir occasionally until the onions are translucent, about 5 minutes.
To the tagine, add 1 cinnamon stick, 1 teaspoon of ground cumin and 1 teaspoon of ground coriander. Stir and cook for an additional 1 minute until the spices are fragrant.
Add the previously cut sweet potato and finely grate 2 cloves of garlic and a ½” piece of fresh ginger into the tagine. Stir to incorporate.
Add ¼ cup of honey, 2 tablespoons of harissa, ½ teaspoon of salt, the previously cut tomatoes and ½ cup of water. Stir to combine and bring to a boil.
Reduce the heat to a simmer and place the top on the tagine. Let simmer for 10 minutes.
After 10 minutes, open and drain 32 ounces of canned chickpeas and add to the tagine. Cook for an additional 10 minutes with the lid off.
After 10 minutes, remove from the heat and add the juice of ½ a lemon. Finish with fresh cilantro leaves and serve with additional harissa and a side of chermoula.
Chickpeas are nutritious.
- Sodium 100% 100%
- Potassium 100% 100%
- Carbohydrates 100% 100%
- Vitamin A 100% 100%
- Vitamin C 100% 100%
- Calcium 100% 100%
- Iron 100% 100%
- Fat 100% 100%