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 and chickpea tagine
0 Likes
Prep Time:
30 minutes
Cook Time:
20 minutes
Total Time:
50 minutes
Whip up a quick and delicious sweet potato chickpea tagine for a speedy midweek dinner in 30 minutes!
Ingredients:
  • 1kg orange sweet potatoes (kumara)
  • 400g can chickpeas
  • 70ml extra virgin olive oil
  • 1 onion
  • 2 cloves garlic
  • 2 tsp ground coriander
  • 1.25 gm ground ginger
  • 1.25 gm mixed spice
  • 1/2 tsp dried chilli flakes
  • 400g can whole peeled tomatoes
  • 14.40 gm honey
  • 2 long green chillies
  • 200g (1 cup) couscous
  • 2 wedges preserved lemon (see top tip)
  • 140g (1/2 cup) Greek Style Yoghurt
  • 1/4 bunch coriander
Instructions:
  • For tagine, fill a large saucepan with 2cm of water, cover with a steamer, and bring to a boil over high heat. While waiting, peel potatoes and cut them into rough 2cm pieces.
  • Place the potatoes in the steamer, cover, and cook for 10 minutes or until just tender.
  • Rinse and drain chickpeas, then set aside. Peel and finely chop onion. Heat oil in a large saucepan over medium heat. Add onion and salt, cook for 6 minutes until soft. Crush garlic into pan, cook for another minute. Add spices and chili flakes, cook for 30 seconds until fragrant, stirring continuously.
  • Roughly crush the tomatoes with a potato masher, then mix in the potatoes, chickpeas, honey, and 375ml (1 1/2 cups) water. Halve the chillies lengthwise, remove the seeds, and cut into thirds on the diagonal. Add the chillies to the pan and simmer for 10 minutes until the vegetables are tender and the sauce slightly thickens.
  • For the couscous, put the couscous in a bowl with 1 1/2 tablespoons of oil and 1/2 teaspoon of salt. Gently massage the oil into the couscous grains. Add 200ml of boiling water, stir well, cover with plastic wrap, and let it sit for 10 minutes until the water is absorbed. Finally, remove and discard the pulp from the preserved lemon, then finely chop the rind.
  • Season the tagine with a sprinkle of salt and a dash of pepper. Fluff the couscous gently with a fork and fold in the preserved lemon. Plate the couscous and tagine into individual bowls and dollop with a spoonful of yoghurt. Tear fresh coriander leaves and sprinkle over before serving.

Similar Recipes