Moroccan Spiced Chickpea and Sweet Potato Tagine
Moroccan tagine-style stew of sweet potatoes and chickpeas cooked with tomatoes stock, cumin ginger turmeric cinnamon, apricots.
- 300 g sweet potatoes
- 400 g canned chickpeas
- 1 medium onion
- 2 cloves garlic cloves
- 400 g chopped tomatoes
- 200 ml vegetable stock
- 1 tsp ground cumin
- 1 tsp ground ginger
- ½ tsp turmeric
- ¼ tsp cinnamon
- 50 g dried apricots
- 1 tbsp olive oil
- 15 g fresh coriander
- salt
- black pepper
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
Peel and cube the sweet potatoes into 2cm pieces.
- Step 2
Drain and rinse the chickpeas.
- Step 3
Finely chop the onion and mince the garlic.
- Step 4
Heat the olive oil in a large saucepan or casserole dish over medium heat. Add the onion and cook for 5-7 minutes until softened.
- Step 5
Add the minced garlic, cumin, ginger, turmeric, and cinnamon. Cook for 1 minute until fragrant.
- Step 6
Add the chopped tomatoes, vegetable stock, sweet potatoes, chickpeas, and chopped dried apricots.
- Step 7
Bring to a simmer, then reduce heat, cover, and cook for 20-25 minutes, or until the sweet potatoes are tender.
- Step 8
Season with salt and pepper to taste.
- Step 9
Chop the fresh coriander and stir most of it through the tagine. Reserve some for garnish.
- Step 10
Serve hot, garnished with fresh coriander. This is delicious served with couscous or rice (not included in ingredient list).
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