# Components:
→ Vegetables
01 - 2 tablespoons olive oil
02 - 1 large onion, finely chopped
03 - 2 garlic cloves, minced
04 - 1-inch piece fresh ginger, grated
05 - 1 red bell pepper, diced
06 - 2 medium sweet potatoes (about 1.1 pounds), peeled and cubed
07 - 1 large carrot, sliced
08 - 1 can (14 oz) diced tomatoes
09 - 1 can (14 oz) chickpeas, drained and rinsed
→ Spices & Seasonings
10 - 1 teaspoon ground cumin
11 - 1 teaspoon ground coriander
12 - 1 teaspoon ground cinnamon
13 - 1/2 teaspoon ground turmeric
14 - 1/4 teaspoon ground cayenne pepper (optional)
15 - 1/2 teaspoon smoked paprika
16 - Salt and black pepper, to taste
→ Liquids
17 - 1 2/3 cups vegetable broth
→ Garnish
18 - 2 tablespoons chopped fresh cilantro or parsley
19 - 2 tablespoons toasted slivered almonds (optional)
20 - Lemon wedges, to serve
# Directions:
01 - Heat olive oil in a large pot or tagine over medium heat. Add onion and cook for 5 minutes until softened.
02 - Stir in minced garlic and grated ginger; cook for 1 minute until fragrant.
03 - Add diced red bell pepper, cubed sweet potatoes, and sliced carrot. Sauté for 5 minutes, stirring occasionally.
04 - Sprinkle ground cumin, coriander, cinnamon, turmeric, cayenne (if using), smoked paprika, salt, and black pepper over vegetables. Stir well to evenly coat.
05 - Pour in diced tomatoes with juices, drained chickpeas, and vegetable broth. Stir to combine.
06 - Bring mixture to a boil, then reduce heat to low. Cover and simmer for 30 to 35 minutes, stirring occasionally, until sweet potatoes are tender and sauce thickens.
07 - Taste and adjust seasoning as needed. Serve warm, garnished with fresh cilantro or parsley, toasted almonds, and lemon wedges.
