adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Sweet potato, zucchini and chickpea tagine
0 Likes
Prep Time:
10 minutes
Cook Time:
25 minutes
Total Time:
35 minutes
Flavorful and healthy Moroccan-inspired dish.
Ingredients:
  • Pinch of saffron threads
  • 250ml (1 cup) hot water
  • Olive oil spray
  • 1 red onion, finely chopped
  • 2 garlic cloves, crushed
  • 2 tsp finely grated fresh ginger
  • 5.00 gm ground cumin
  • 400g can chopped tomatoes
  • 500g sweet potato (kumara), peeled, cut into 2cm pieces
  • 400g can no-added-salt chickpeas, rinsed, drained
  • 1 large zucchini, trimmed, halved lengthways, sliced
  • 14.40 gm honey
  • Fresh coriander leaves, to serve
  • 150g (1 cup) quinoa
  • 2.50 gm ground cumin
  • 1/2 tsp ground turmeric
  • 500ml (2 cups) water
Instructions:
  • Infuse saffron in half of the water in a heatproof jug for 10 minutes.
  • In a large, heavy-based saucepan over medium heat, spray with oil and cook onion for 5 minutes until soft. Add garlic, ginger, and cumin, stirring for 1-2 minutes until aromatic.
  • Pour in the saffron mixture, tomato, and the rest of the water. Let it come to a boil, then toss in the sweet potato and chickpeas. Cover and simmer for 15 minutes until tender. Add the zucchini and simmer for an additional 3 minutes until zucchini is tender-crisp. Finish by stirring in the honey and seasoning with pepper.
  • For the spiced quinoa, combine quinoa, cumin, turmeric, and water in a saucepan. Bring to boil, then cover and simmer on low heat for 12-15 minutes until water is absorbed.
  • Garnish the tagine with fragrant spiced quinoa and fresh coriander leaves before serving.

Similar Recipes