A warm and flavorful vegetable tagine perfect for cozy dinners.
Peel and chop the onion, dice the sweet potatoes, and slice the mushrooms and cherry tomatoes.
Cut the vegetables into uniform sizes for even cooking.
Heat a large pot over medium heat and sauté the onions and mushrooms until softened.
Use a splash of water or vegetable broth instead of oil for a lighter dish.
Add the sweet potatoes, cherry tomatoes, canned tomatoes, and chickpeas to the pot.
Stir gently to avoid breaking the chickpeas.
Stir in the tomato puree, cinnamon, cumin, garlic powder, chili powder, and ginger.
Toast the spices briefly before adding for enhanced aroma.
Reduce the heat to low, cover, and let the mixture simmer for 1 hour, stirring occasionally.
Check occasionally to ensure the mixture doesn't stick to the pot.
Serve the tagine warm, garnished with fresh herbs if desired.
Pair with couscous or flatbread for a complete meal.
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