I remember the first time I really got into making stews. For ages, they were just… fine. Then, during a chat with a friend who’d spent time in Morocco, she raved about Baharat spice. I was intrigued, hunted some down, and the next time I made a chickpea stew, my kitchen just exploded with the most incredible, warm, and inviting aroma! This Sunset Chickpea & Sweet Potato Tagine is the beautiful descendant of that spicy epiphany. It’s become an absolute staple in my home, basically a hug in a bowl, and I’m so excited to share it with you.
It’s the kind of meal that’s deeply satisfying, surprisingly easy to whip up even on a busy weeknight, and a total showstopper if you have friends over. Plus, it’s packed with wholesome ingredients and those amazing warming spices that just make everything feel cozy and right.
Why This Recipe Will Win You Over
So, what makes this tagine truly special? I’m glad you asked!
Bold, Layered Flavors
The heart of this dish is the Baharat spice blend, a gorgeous Middle Eastern mix that typically includes things like black pepper, cumin, coriander, and cinnamon. We combine that with sweet and smoked paprika plus a little kick from cayenne pepper, creating an incredible depth of flavor that’s both wonderfully aromatic and deeply comforting. It’s a little bit exotic, a whole lot of delicious.
Hearty & Wholesome Goodness
This isn’t just a feast for your taste buds; it’s good for you too! Packed with plant-based protein from the chickpeas and plenty of vitamins and fiber from the sweet potatoes, this stew is as nourishing as it is delightful. It’ll leave you feeling satisfied and energized.
Surprisingly Simple to Make
Now, I know “tagine” might sound a bit fancy, but trust me on this one. Despite its impressive taste and vibrant look, this recipe comes together with mostly pantry staples and straightforward steps. It’s perfect for making you feel like a kitchen superstar without any complicated fuss!
The Stars of the Show: Ingredient Breakdown
Here’s what you’ll need to create this pot of sunshine:
- ⅓ cup sliced almonds: For that lovely toasty crunch on top.
- 3 tablespoons (45 ml) olive oil: Good quality olive oil makes a difference!
- 6 medium shallots, finely minced: These beauties are milder and a bit sweeter than regular onions. If you can’t find them, 1 small yellow onion, finely chopped, will do.
- 4-5 medium garlic cloves, finely minced: Because garlic makes everything better, right?
- 1 ½ tablespoons tomato paste: This adds an incredible depth and umami richness.
- 4 ½ teaspoons (1 tablespoon + 1 ½ teaspoons) Baharat spice blend: The soul of our tagine! Look for it in specialty spice shops, larger supermarkets with good spice selections, or online. (And see the notes below if you want to try making your own!)
- ¾ teaspoon sweet paprika: For a touch of sweetness and gorgeous color.
- ½ teaspoon smoked paprika: My secret weapon for adding a lovely, subtle smokiness.
- ½ teaspoon cayenne pepper (or adjust to your heat preference): For a little gentle warmth. Feel free to dial it up or down!
- 3 (400g / 14 oz each) tins of diced tomatoes (total 1200g), undrained: Canned tomatoes are a fantastic time-saver here.
- 450g (approx. 1 lb) sweet potato, peeled and cut into ¾-inch (2cm) cubes: Adds natural sweetness, vibrant color, and creamy texture.
- 3 cups cooked chickpeas, rinsed and drained if canned: The hearty, protein-packed base.
- 1 tablespoon (3 teaspoons) brown sugar: Just a touch to balance the acidity of the tomatoes and enhance the spices.
- 1 ⅛ teaspoons salt (or to taste): Essential for bringing all the flavors together.
- Freshly ground black pepper, to taste: Always better than pre-ground!
- 3 tablespoons dried barberries or blackcurrants: These add little jewels of tartness and sweetness. Dried cranberries are a good substitute if you can’t find them.
- 15 Kalamata olives, pitted and halved: For a briny, savory punch.
- 1 tablespoon fresh lemon juice: A squeeze at the end brightens everything up beautifully.
- Cooked quinoa or couscous, for serving: The perfect fluffy bed for your tagine.
Whipping Up Your Sunset Tagine: Step-by-Step
Ready to make some magic? Let’s do this!
- Toast the Almonds: Place the sliced almonds in a small, dry skillet over medium heat. Stir frequently until they turn a light golden brown and release a nutty aroma, about 2-4 minutes. Be vigilant to prevent burning – they can turn quickly! Remove from heat and set aside.
- Sauté Aromatics: In a large, heavy-bottomed pot or Dutch oven with a lid, warm the olive oil over medium-low heat. Add the minced shallots and cook gently, stirring occasionally, for 6-8 minutes, or until they have softened and become nearly translucent. They should be sweet and tender.
- Incorporate Garlic and Tomato Paste: Stir in the minced garlic and cook for another 1-2 minutes until fragrant, ensuring it doesn’t brown (browned garlic can be bitter). Add the tomato paste to the pot, stirring it into the shallot and garlic mixture for 1 minute. This step helps to deepen its flavor and cook off any raw taste.
- Bloom Spices: Introduce the Baharat, sweet paprika, smoked paprika, and cayenne pepper to the pot. Stir constantly for 1.5-2.5 minutes over low heat. This is called “blooming” the spices, and it’s crucial for waking up their aromas and maximizing flavor development. Keep stirring, as spices can burn easily!
- Build the Stew Base: Pour in the diced tomatoes (with all their lovely juices). Add the cubed sweet potato, brown sugar, and 1 ⅛ teaspoons of salt. Stir well to combine all ingredients, making sure everything is nicely acquainted.
- Simmer the Stew: Bring the mixture to a gentle simmer. Then, cover the pot and reduce the heat to low. Allow the stew to cook for 15-18 minutes, or until the sweet potato cubes are tender when pierced with a fork. A gentle simmer is key here to let the flavors meld without the bottom scorching.
- Thicken and Meld Flavors: Remove the lid and continue to simmer gently, uncovered, for an additional 10-15 minutes, stirring occasionally. This will allow the sauce to reduce and thicken to your desired consistency, concentrating all those wonderful flavors.
- Final Additions: Taste the stew – this is your moment! Adjust seasoning with more salt or black pepper if you think it needs it. Gently stir in the cooked chickpeas, dried barberries (or blackcurrants), and pitted Kalamata olives. Allow them to heat through for about 5 minutes, so they soak up some of that delicious sauce.
- Finish and Serve: Remove the stew from the heat and stir in the fresh lemon juice. That little bit of acidity at the end really makes all the flavors pop! Serve hot over a bed of fluffy quinoa or couscous, garnished generously with those lovely toasted sliced almonds you prepared earlier.
My Expert Tips
Here are a few extra tricks I’ve learned along the way:
- Substitution Savvy:
- No barberries? Dried cranberries (unsweetened if possible) or even chopped dried apricots can offer a similar fruity chewiness, though barberries have a unique tartness that’s hard to replicate perfectly.
- Butternut squash or even carrots can be swapped for sweet potato if that’s what you have on hand. Adjust simmering time as needed until tender.
- If you’re out of shallots, a small yellow or sweet onion will work just fine.
- Storage Smarts:
- Leftovers are fantastic – in fact, I think the flavors get even better the next day! Store cooled tagine in an airtight container in the refrigerator for up to 4 days.
- This stew also freezes beautifully! Let it cool completely, then transfer to freezer-safe containers or bags and freeze for up to 3 months. Thaw overnight in the fridge1 and reheat gently on the stove or in the microwave.
- Mistakes to Avoid:
- Don’t rush toasting the spices! That “blooming” step in a little oil is so important for bringing out their full flavor potential. But do watch them carefully, as powdered spices can burn in a heartbeat. Low and slow is the way to go.
- Uneven Chunks: Try to cut your sweet potato into roughly uniform ¾-inch cubes. This ensures they all cook through at the same rate, so you don’t end up with some mushy and some still hard.
Serving & Pairing Perfection
This Sunset Chickpea & Sweet Potato Tagine is pretty amazing on its own, but here are some ideas to make it a full-on feast:
- The Perfect Base: Fluffy quinoa or couscous are traditional and absolutely ideal for soaking up every last drop of that gorgeous, flavorful sauce. A scoop of creamy polenta would also be divine!
- Bread is Your Friend: You’ll definitely want some warm, crusty bread (think a good sourdough or a rustic baguette) or soft pita bread on the side for dipping.
- Fresh Contrast: A simple side salad with a zesty lemon-tahini dressing or a cucumber and tomato salad with fresh mint can add a lovely, cool crunch and balance the richness of the stew.
- Drink Up: For an adult beverage, a crisp, dry rosé, a light-bodied red like a Pinot Noir, or even a hoppy IPA would pair nicely. For non-alcoholic options, try a sparkling elderflower pressé, a refreshing mint iced tea, or just some lemon-infused water.
- Occasions: This is my go-to for a cozy weeknight dinner when I need something comforting and quick(ish). It’s also a fantastic option for meal prepping – cook once, eat well for days! And because it’s naturally vegetarian (and can easily be vegan if your Baharat is), it’s a wonderful, inclusive dish to serve at casual dinner parties or potlucks.
Sunset Chickpea & Sweet Potato Tagine
Ingredients
Method
- Toast the Almonds: Place the sliced almonds in a small, dry skillet over medium heat. Stir frequently until they turn a light golden brown and release a nutty aroma, about 2-4 minutes. Be vigilant to prevent burning. Remove from heat and set aside.
- Sauté Aromatics: In a large, heavy-bottomed pot or Dutch oven with a lid, warm the olive oil over medium-low heat. Add the minced shallots and cook gently, stirring occasionally, for 6-8 minutes, or until they have softened and become nearly translucent.
- Incorporate Garlic and Tomato Paste: Stir in the minced garlic and cook for another 1-2 minutes until fragrant, ensuring it doesn't brown. Add the tomato paste to the pot, stirring it into the shallot and garlic mixture for 1 minute to deepen its flavor.
- Bloom Spices: Introduce the Baharat, sweet paprika, smoked paprika, and cayenne pepper to the pot. Stir constantly for 1.5-2.5 minutes over low heat, allowing the spices to toast and become fragrant. This step is crucial for flavor development, but be careful as spices can burn easily.
- Build the Stew Base: Pour in the diced tomatoes (with their juices). Add the cubed sweet potato, brown sugar, and 1 ⅛ teaspoons of salt. Stir well to combine all ingredients.
- Simmer the Stew: Bring the mixture to a gentle simmer. Cover the pot and reduce the heat to low. Allow the stew to cook for 15-18 minutes, or until the sweet potato cubes are tender when pierced with a fork.
- Thicken and Meld Flavors: Remove the lid and continue to simmer gently, uncovered, for an additional 10-15 minutes, stirring occasionally. This will allow the sauce to reduce and thicken to your desired consistency.
- Final Additions: Taste the stew and adjust seasoning with more salt or black pepper if needed. Gently stir in the cooked chickpeas, dried barberries (or blackcurrants), and pitted Kalamata olives. Allow them to heat through for about 5 minutes.
- Finish and Serve: Remove the stew from the heat and stir in the fresh lemon juice for a touch of brightness. Serve hot over a bed of fluffy quinoa or couscous, garnished generously with the toasted sliced almonds.
Notes
- Baharat Spice: If you cannot find a pre-made Baharat spice mix, you can create your own. A common blend includes black pepper, coriander seed, cinnamon, cloves, cumin seeds, cardamom pods, nutmeg, and paprika.
- Heat Level: Adjust the amount of cayenne pepper to suit your preference for spiciness. You can start with less and add more if desired.
- Calories: Approximately 371 kcal
- Protein: Approximately 11.7 g
- Fat: Approximately 13.9 g
- Saturated Fat: Approximately 1.7 g
- Carbohydrates: Approximately 54.5 g
- Fiber: Approximately 12.7 g
- Sugars: Approximately 16.1 g
Final Thoughts: You’ve Got to Try This!
Honestly, this Sunset Chickpea & Sweet Potato Tagine is one of those recipes that just makes you feel good, from the moment the aromas start filling your kitchen to the last satisfying spoonful. It’s a little journey of flavors in every bite, and it’s become such a beloved dish in my home.
I really hope you give it a whirl! It’s easier than it looks, and the payoff is huge. If you do make it, I’d be thrilled to hear how it turned out for you. Snap a photo and tag me if you share it online – I absolutely love seeing your kitchen creations! Happy cooking!
