Win the midweek dinner dash with this fast and fresh sweet potato and chickpea tagine — ready in just 30 minutes!
Ingredients
- 1kg orange sweet potatoes (kumara)
- 400g can chickpeas
- 70ml extra virgin olive oil
- 1 onion
- 2 cloves garlic
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1/2 teaspoon ground ginger
- 1/2 teaspoon mixed spice
- 1/2 teaspoon dried chilli flakes
- 400g can whole peeled tomatoes
- 2 teaspoons honey
- 2 long green chillies
- 200g (1 cup) couscous
- 2 wedges preserved lemon (see top tip)
- 140g (1/2 cup) Tamar Valley Greek Style Yoghurt
- 1/4 bunch coriander
Method
- Step 1To make tagine, fill a large saucepan 2cm deep with water, cover with a steamer, then bring water to the boil over high heat. Meanwhile, peel potatoes, then cut into rough 2cm pieces.
- Step 2Add the potatoes to the steamer, cover, then cook for 10 minutes or until nearly tender.
- Step 3Meanwhile, rinse and drain chickpeas, then set aside. Peel and finely chop onion. Heat 2 tablespoons oil in a large saucepan over medium heat. Add onion and 1 teaspoon salt, then cook, stirring occasionally, for 6 minutes or until soft. Crush garlic into pan, then cook, stirring, for a further minute. Add spices and chilli flakes, and cook, stirring continuously, for a further 30 seconds or until fragrant.
- Step 4Add tomatoes, roughly crush with a potato masher, then stir in potatoes, chickpeas, honey and 375ml (1 1/2 cups) water. Cut chillies in half lengthwise, remove seeds, then cut into thirds on the diagonal. Add chillies to pan and simmer for 10 minutes or until vegetables are tender and sauce is slightly thickened.
- Step 5Meanwhile, to make couscous, place couscous in a bowl with 1 1/2 tablespoons oil and 1/2 teaspoon salt. Using your fingertips, rub oil into couscous to coat grains. Pour over 200ml boiling water and stir well to combine. Cover tightly with plastic wrap and set aside for 10 minutes or until water is absorbed. Remove pulp from preserved lemon and discard, then finely chop rind.
- Step 6Season tagine with salt and pepper. Using a fork, fluff couscous, then stir in preserved lemon. Divide couscous and tagine among bowls and top with a spoonful of yoghurt. Tear leaves from coriander and scatter over to serve.
- Vegetarian
Nutrition
2990 kj
Energy
22g
Fat Total
4g
Saturated Fat
21g
Protein
350.7mg
Sodium
28g
Carbs (sugar)
101g
Carbs (total)
All nutrition values are per serve
Notes
Top tip: Preserved lemons are from delis and selected supermarkets.
Related Video
- Author: Nick Banbury
- Image credit: Brett Stevens
- Publication: MasterChef
0