Sweet potato, chickpea and carrot tagine

Ingredients

• 2 tsp olive oil plus extra for the couscous if desired
• 3 spring onions, sliced
• 2 garlic cloves, finely diced
• 1½ tsp ras-el-hanout
• 1½ tsp smoked paprika
• ½ tsp ground cinnamon
• 175g sweet potatoes, diced and peeled
• 350g carrots, diced and peeled
• 100g tinned chickpeas about half a 400g tin, drained
• 200ml water
• 400g tinned chopped tomatoes
• 2 tsp ground almonds
• ¼ tsp black pepper or to taste
• ¼ tsp salt or to taste
• 100g dried couscous
• 200ml chicken stock
• 1 tsp dried mixed herbs
• ¼ tsp dried mint
• 2 tsp frozen coriander leaf or dried
• 10ml lemon juice
• ½ tsp paprika unsmoked

Method

1. Heat the oil in a casserole dish. Add the spring onions and soften for a couple of minutes. Add the garlic and fry for 2 more minutes. Then add the spices, stirring well and fry for 1 minute.

   Time: 5 minutes.

2. Add the sweet potatoes, carrots, tomatoes and water. Bring to the boil then turn down to a simmer. Cover and cook for an hour and a quarter or until the vegetables are soft. Add more water if it needs it but not too much.

   Time: 75 minutes.

3. Add the chickpeas and almonds and season to taste.

   Time: 1 minute.

4. Bring the stock to the boil in a separate saucepan. Add the couscous and herbs, stir briefly, cover and return to the boil. Then remove from the heat and stand for 5 minutes.

   Time: 6 minutes.

5. Add the lemon juice and sweet paprika and a little olive oil if desired to the couscous and fluff up with a fork. Divide between serving bowls and spoon the tagine alongside.

   Time: 3 minutes.

---

Home

Site Copyright © Openstrike 2024. Copyright of recipes remains with the original authors.