
Photo by chefmouhcine on Pixabay
Moroccan Chickpea and Sweet Potato Tagine with Apricots
Tagine of onion, garlic and spices simmered with sweet potatoes, chickpeas and apricots in vegetable stock.
- 300 g sweet potatoes
- 400 g canned chickpeas
- 1 medium onion
- 2 cloves garlic cloves
- 50 g dried apricots
- 400 ml vegetable stock
- 1 tsp ground cumin
- 1 tsp ground ginger
- Β½ tsp cinnamon
- Β½ tsp turmeric
- 1 tbsp tomato puree
- 2 tbsp olive oil
- Β½ tsp salt
- ΒΌ tsp black pepper
- 10 g fresh coriander (for garnish)
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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 β- Step 1
Peel and dice the sweet potatoes into 2cm cubes. Rinse and drain the chickpeas. Chop the dried apricots.
- Step 2
Finely chop the onion and mince the garlic.
- Step 3
Heat the olive oil in a large saucepan or tagine base over medium heat. Add the chopped onion and cook for 5-7 minutes until softened.
- Step 4
Add the minced garlic, ground cumin, ground ginger, cinnamon, turmeric, and tomato puree. Cook for 1-2 minutes, stirring constantly, until fragrant.
- Step 5
Add the diced sweet potatoes, drained chickpeas, chopped apricots, and vegetable stock to the pan. Stir well.
- Step 6
Bring to a simmer, then reduce the heat, cover, and cook for 20-25 minutes, or until the sweet potatoes are tender and the sauce has thickened slightly. Stir occasionally.
- Step 7
Season with salt and pepper to taste.
- Step 8
Serve hot, garnished with fresh coriander. This is delicious served with couscous or crusty bread (not included in recipe cost/prep time).
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