Sweet Potato and Chickpea Tagine





20 min


1 hr


Like 16


  • 1 kg ‏Orange sweet potatoes
  • 400 grams ‏Can chickpeas
  • 70 ml ‏Extra virgin olive oil
  • 1 ‏Onion
  • 2 ‏Cloves garlic
  • 2 tsp ‏Ground cumin
  • 2 tsp ‏Ground coriander
  • 1/2 tsp ‏Ground ginger
  • 1/2 tsp ‏Mixed spice
  • 1/2 tsp ‏Dried chilli flakes
  • 400 grams ‏Can whole peeled tomatoes
  • 2 tsp ‏Honey
  • 2 ‏Long green chillies
  • 200 grams (1 cup) ‏Couscous
  • 2 wedges ‏Preserved lemon
  • 140 grams (1/2 cup) ‏Greek-style yoghurt
  • 1/4 bunch ‏Coriander
  1. To make tagine, fill a large saucepan 2 cm deep with water, cover with a steamer, then bring water to the boil over high heat.
  2. Meanwhile, peel potatoes, then cut into rough 2 cm pieces.
  3. Add the potatoes to the steamer, cover, then cook for 10 minutes or until nearly tender.
  4. Meanwhile, rinse and drain chickpeas, then set aside. Peel and finely chop onion. Heat 2 tbsp oil in a large saucepan over medium heat.
  5. Add onion and 1 tsp salt, then cook, stirring occasionally, for 6 minutes or until soft.
  6. Crush garlic into pan, then cook, stirring, for a further minute.
  7. Add spices and chilli flakes, and cook, stirring continuously, for a further 30 seconds or until fragrant.
  8. Add tomatoes, roughly crush with a potato masher, then stir in potatoes, chickpeas, honey and 375 ml (1 1/2 cups) water.
  9. Cut chillies in half lengthwise, remove seeds, then cut into thirds on the diagonal.
  10. Add chillies to pan and simmer for 10 minutes or until vegetables are tender and sauce is slightly thickened.
  11. Meanwhile, to make couscous, place couscous in a bowl with 1 1/2 tbsp oil and 1/2 tsp salt. Using your fingertips, rub oil into couscous to coat grains.
  12. Pour over 200 ml boiling water and stir well to combine. Cover tightly with plastic wrap and set aside for 10 minutes or until water is absorbed.
  13. Remove pulp from preserved lemon and discard, then finely chop rind.
  14. Season tagine with salt and pepper. Using a fork, fluff couscous, then stir in preserved lemon.
  15. Divide couscous and tagine among bowls and top with a spoonful of yoghurt. Tear leaves from coriander and scatter over to serve.

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