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Vegetable tagine with yellow split peas
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Prep Time:
15 minutes
Cook Time:
35 minutes
Total Time:
50 minutes
Ingredients:
  • 1 large brown onion, cut into wedges
  • 120g (1/2 cup) yellow split peas
  • 2 garlic cloves, finely chopped
  • 1 2cm piece fresh ginger, peeled, grated
  • 3.75 gm ground cumin
  • 875mls (3 1/2 cups) vegetable liquid stock
  • 500g tomatoes, chopped
  • 1 medium (about 350g) orange sweet potato (kumara), peeled, halved lengthways, cut into lcm-thick slices
  • 1 bunch baby carrots, stems trimmed, peeled, halved if large
  • 380g (2 cups) couscous (optional), to serve
  • 62.50 ml chopped fresh coriander
  • Salt & ground black pepper, to taste
Instructions:
  • In a large saucepan over medium heat, sauté the onion in 1 tablespoon of olive oil for about 5 minutes, or until slightly softened. Remove the onion from the pan and set it aside.
  • Warm up the remaining oil in the saucepan over medium heat. Add split peas, garlic, ginger, and cumin. Sauté for 2-3 minutes until fragrant.
  • Pour in the stock and let it simmer gently for 20 minutes on medium heat.
  • Combine the onion, tomatoes, sweet potato, and carrots in the pot and let them simmer for 10 minutes, or until the sweet potato is tender.
  • Prepare the couscous according to the packet instructions, if using.
  • Blend the coriander into the vegetable tagine, then season generously with salt and pepper. Pair with couscous for a complete meal.

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