Description

This hearty and aromatic tagine-style stew, brimming with tender chickpeas, sweet potatoes, and a symphony of spices, offers a comforting taste of sun-drenched flavors. This generous batch is perfect for sharing, while additions of smoked paprika and lemon juice introduce new layers of complexity.

Ingredients

Scale

⅓ cup sliced almonds
3 tablespoons 45 ml olive oil
6 medium shallots (finely minced)
4-5 medium garlic cloves (finely minced)
1 ½ tablespoons tomato paste
4 ½ teaspoons 1 tablespoon + 1 ½ teaspoons Baharat spice blend
¾ teaspoon sweet paprika
½ teaspoon smoked paprika
½ teaspoon cayenne pepper (or adjust to your heat preference)
3 400g / 14 oz each tins of diced tomatoes (total 1200g), undrained
450 g approx. 1 lb sweet potato, peeled and cut into ¾-inch (2cm) cubes
3 cups cooked chickpeas (rinsed and drained if canned)
1 tablespoon 3 teaspoons brown sugar
1 ⅛ teaspoons salt (or to taste)
Freshly ground black pepper (to taste)
3 tablespoons dried barberries or blackcurrants
15 Kalamata olives (pitted and halved)
1 tablespoon fresh lemon juice
Cooked quinoa or couscous (for serving)

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Instructions

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.

Nutrition Facts (per serving): Calories: 371 kcal | Total Fat: 13.9 g (Saturated Fat: 1.7 g) | Total Carbs: 54.5 g (Fiber: 12.7 g, Sugars: 16.1 g) | Protein: 11.7 g

These values are approximate and may vary based on ingredients and preparation.

Nutrition

Calories: 371