Moroccan Chickpea Tagine

• a glug of olive oil2 tbsp olive oil
• 1 onion, diced1 yellow onion, diced
• 3 cloves of garlic, minced3 cloves garlic, minced
• a thumb of ginger, grated1 tbsp fresh ginger, grated
• a couple teaspoons of cumin2 tsp ground cumin
• half a teaspoon of cinnamon1/2 tsp ground cinnamon
• a teaspoon of paprika1 tsp paprika
• half a teaspoon of turmeric1/2 tsp ground turmeric
• 1 big sweet potato, peeled and cubed1 sweet potato, peeled and cubed
• 2 cans of chickpeas, drained and rinsed2 cans chickpeas, drained and rinsed
• 1 can of diced tomatoes1 can diced tomatoes
• 1 cup of vegetable broth1 cup vegetable broth
• a big handful of dried apricots, halved1/2 cup dried apricots, halved
• a squeeze of lemon1 tbsp lemon
• salt to tastesalt, to taste
• pepper to tasteblack pepper, to taste
• a handful of cilantro, chopped1/4 cup fresh cilantro, chopped
• a handful of toasted almond slivers (optional)1/4 cup sliced almonds, toasteda handful of toasted pumpkin seeds1/4 cup pumpkin seeds, toasted — adds the same crunch without the nuts

Steps

1. Warm the olive oil in a large pot over medium heat. Add the onion and cook until soft and golden, about 6 minutes. Stir in the garlic and ginger and cook 1 minute more until fragrant.
2. Add the cumin, cinnamon, paprika, and turmeric. Toast the spices in the oil for about 30 seconds, stirring so they don't scorch.
3. Stir in the sweet potato and chickpeas to coat them in the spice mix. Pour in the diced tomatoes and broth, then tuck in the apricots. Season with salt and pepper.
4. Bring to a gentle boil, then lower the heat and simmer uncovered for 22 to 25 minutes, until the sweet potato is fork-tender and the sauce has thickened.
5. Taste and adjust salt. Stir in a squeeze of lemon to brighten everything up.
6. Serve hot over couscous or rice, topped with fresh cilantro. Garnish with toasted almond slivers if you like.