Chickpea and Sweet Potato Tagine Recipe
This is a rich spiced north African stew. It is packed with flavour and perfect served with crusty sourdough or bulgar wheat.
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Ingredients
- 1 tbsp organic extra virgin olive oil
- 1 shallot
- 2 sweet potato
- 1 large thumb of ginger
- 2 cloves of garlic
- 1 tsp organic ground cumin
- 1/2 tsp organic ground cinnamon
- 2 tsp tagine paste
- 2 tsp tomato paste
- 2 tsp organic maple syrup
- 1 tin organic tomatoes
- 500 ml organic vegetable bouillon
- 250 g cooked chickpeas
- Handful of coriander
Instructions
- Finely chop the shallot and add to a large saucepan with the olive oil.
- Season with salt and pepper and fry on a medium heat for 2 minutes.
- Peel the sweet potato and dice into 1cm cubes.
- Finely chop the garlic then peel and grate the ginger and add to the pan along with the sweet potato.
- Cook for another 2 minutes then add the cumin, cinnamon, tomato paste and maple syrup and cook for a further 2 minutes.
- Next add the tinned tomatoes and vegetable stock, bring to the boil then turn down to simmer for 20 minutes.
- Add the chickpeas and cook for a final 5 minutes.
- Serve with a scattering of chopped coriander.
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Wow, this is so tasty. I had it with brown rice and it was so wholesome 🙂