North African Spiced Chickpea and Sweet Potato Tagine-Style Stew
Tagine-style stew of sweet potatoes and chickpeas simmered with tomatoes stock harissa and spices, served over couscous.
- 400 g Sweet potatoes
- 400 g Canned chopped tomatoes
- 240 g Canned chickpeas
- 1 unit Vegetable stock cube
- 1 unit Onion
- 2 unit Garlic cloves
- 1 tsp Ground cumin
- 1 tsp Ground coriander
- ½ tsp Ground cinnamon
- 1 tbsp Harissa paste
- 50 g Dried apricots
- 15 g Fresh coriander (cilantro)
- 1 tbsp Olive oil
- 100 g Couscous
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Add to a shopping listHow the shopping list works →- Step 1
Prepare the Couscous: Bring 150ml of water to a boil in a small saucepan. Remove from heat, stir in the couscous, cover tightly, and let stand for 5 minutes. Fluff with a fork just before serving.
- Step 2
Sauté Aromatics: Peel and finely chop the onion and garlic. Heat the olive oil in a large, deep saucepan or casserole dish over medium heat. Add the onion and cook gently for 5-7 minutes until softened.
- Step 3
Bloom Spices: Add the minced garlic, cumin, coriander, and cinnamon to the pan. Cook for 1 minute until fragrant, stirring constantly.
- Step 4
Build the Stew Base: Stir in the harissa paste. Add the chopped sweet potatoes, canned tomatoes (with their juice), and the vegetable stock cube dissolved in 200ml of hot water. Bring to a simmer.
- Step 5
Simmer: Reduce the heat to low, cover the pan, and let the stew gently bubble for 20 minutes, or until the sweet potatoes are tender when pierced with a fork.
- Step 6
Finish and Serve: Drain and rinse the chickpeas well. Stir the chickpeas and chopped dried apricots into the stew. Cook uncovered for another 5 minutes to heat through. Taste and adjust seasoning (add salt/pepper if needed).
- Step 7
Plating: Serve the hot stew generously spooned over the prepared couscous. Garnish with freshly chopped coriander.
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