Sweet Potato, Zucchini and Chickpea Tagine

89%

Servings

4-6

Prep

30 min

Cook

2 hr 30 min

Vote

Like 24

Ingredients

  • 400 grams ‏Can no-added-salt chickpeas, rinsed, drained
  • 1 ‏Zucchini, trimmed, sliced
  • 500 grams ‏Sweet potato, peeled, cut into 2cm pieces
  • 1 cup ‏Hot water
  • 400 grams ‏Can chopped tomatoes
  • ‏Olive oil spray
  • 1 pinch ‏Saffron threads
  • 1 ‏Red onion, finely chopped
  • 2 ‏Garlic cloves, crushed
  • 2 tsp ‏Finely grated fresh ginger
  • 2 tsp ‏Ground cumin
  • 2 tsp ‏Honey
  • ‏Fresh coriander leaves, to serve
  • 1 tsp ‏Ground cumin (Spiced quinoa)
  • 1 cup ‏Quinoa (Spiced quinoa)
  • 1/2 tsp ‏Ground turmeric (Spiced quinoa)
  • 2 cups ‏Water
  1. In a jar, combine half the hot water with saffron and let it infuse for 10 minutes.
  2. In a tagine heat the oil and fry the onion, garlic, cumin and ginger for 2 minutes.
  3. Pour the saffron mix and the remaining water to the tagine.
  4. Add the tomatoes and bring to a boil.
  5. Add in the sweet potato and chickpeas. Cover with lid and simmer for about 15 minutes.
  6. Throw in the zucchini and simmer for another 3 minutes.
  7. Drizzle the honey and season with salt and pepper.
  8. For the quinoa, combine the quinoa, turmeric, cumin and water into a pan and bring it to a boil.
  9. Turn the heat low and simmer for 15 minutes.
  10. Serve the tagine hot with quinoa and coriander leaves.

Share & Print

88.8888888889 0 100 27

No Comments

Leave a Reply