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Chickpea Tagine
The spices give this tagine a sweet and smokey flavour that pair beautifully with the fresh herbs.
Ingredients
Ingredients
- olive oil
- red onion, finely sliced
- sweet potatoes, peeled + cubed 1cm (0.5”) thick
- garlic cloves, minced
- ground cumin
- ground ginger
- ground cinnamon
- ground paprika
- passata
- salt + pepper
- tins of chickpeas, drained + rinsed
- dried apricots, sliced
- fresh mint, coriander or parsley, chopped
Method
- 1
Heat a generous drizzle of olive oil in a large saucepan. Add the onion (keeping about 1 tablespoon back for garnish at the end) and sweet potatoes and fry for 4 minutes on a medium heat until soft. Add the garlic and fry for 1 more minute until fragrant.
- 2
Add the spices, passata, 1 teaspoon of salt and 0.5 teaspoon of pepper. Bring to the boil then reduce to a simmer and cook for 10 minutes, stirring occasionally.
- 3
Add the chickpeas and apricots and cook for a further 10 minutes until thickened. Adjust the seasoning to taste.
- 4
Divide between bowls and serve with the herbs and reserved red onion.
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