Moroccan Chickpea and Sweet Potato Tagine
Diced onion, cumin, cinnamon, and ginger are cooked with chickpeas, sweet potato, chopped tomatoes, and stock, simmered until tender.
- 400 g dried chickpeas
- 300 g sweet potato
- 1 piece onion
- 400 g chopped tomatoes
- 300 ml vegetable stock
- 2 tsp ground cumin
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 2 tbsp olive oil
- 20 g fresh coriander
- 60 g dried apricots
- 120 g couscous
Shop these in one order
Mello puts these ingredients on one shopping list with the rest of your week, and anything two recipes share is added together. The list then goes to Sainsbury's in the UK or Careem Quik in the UAE.
Add to a shopping listHow the shopping list works →- Step 1
Drain and rinse chickpeas, dice onion, peel and cube sweet potato into 2cm pieces.
- Step 2
Heat olive oil in large heavy-based pan over medium heat.
- Step 3
Add onion and cook for 3-4 minutes until softened.
- Step 4
Add cumin, cinnamon and ginger, cook for 1 minute until fragrant.
- Step 5
Add chickpeas, sweet potato, chopped tomatoes and vegetable stock.
- Step 6
Bring to boil, then reduce heat and simmer covered for 15 minutes.
- Step 7
Add chopped dried apricots and simmer uncovered for 5 minutes until sweet potato is tender.
- Step 8
Meanwhile, prepare couscous according to package instructions.
- Step 9
Season tagine with salt and pepper, stir in half the fresh coriander.
- Step 10
Serve over couscous, garnished with remaining coriander.
Cook it with Mello
Cook mode reads each step aloud and keeps your screen awake, so you can cook with your hands full.
Cook it with MelloProtein, carbs and fat for this dish
Mello works the macros out from each ingredient, per serving. Make a free account to see them.
See the macrosHow Mello works out macros →
