Chickpea & Sweet Potato Tagine with Garam Masala Recipe
Hearty, warmly spiced, and weeknight-friendly — this one lets your OSM Garam Masala do the heavy lifting.
CATEGORY
dinner
Ingredients
- 1 tablespoon olive oil
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 2 teaspoons OSM Garam Masala
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika (optional)
- 1 large sweet potato, cubed
- 1 (15 oz) can chickpeas, drained
- 1 (14 oz) can diced tomatoes
- 1 cup vegetable broth
- ½ cup chopped dried apricots or golden raisins
- 1 teaspoon salt (or to taste)
- ½ teaspoon black pepper
- Handful fresh spinach (optional)
- Fresh cilantro + toasted almonds for garnish
Instructions
- Sauté the aromatics - Heat olive oil in a heavy pot over medium heat. Cook onion until soft, about 5 minutes. Add garlic and cook 30 seconds.
- Bloom the spices - Stir in garam masala, cumin, and paprika. Cook until fragrant.
- Simmer - Add sweet potato, chickpeas, tomatoes, broth, apricots, salt, and pepper. Cover and simmer 20–25 minutes, until sweet potatoes are tender.
- Finish - Stir in spinach to wilt (if using). Adjust seasoning. Garnish with cilantro and almonds. Serve over couscous or basmati rice.
Tips / Notes
- Serve over couscous or basmati rice. The garam masala adds layered warmth — cinnamon, cardamom, clove — that balances the sweetness of the fruit and richness of the chickpeas beautifully. Cozy, vibrant, and deeply satisfying.
Posted by Eve Danish on February 21, 2026