- Hearty & Grounding
- Mains
- Vegan
- Prep 15 min
- Cook 40 min
- Serves 4
Warm spices, sweet apricots and soft sweet potato in a thick tomato sauce. It simmers by itself while you make the couscous, and the leftovers are even better the next day.
Ingredients
- 2 tbsp olive oil
- 1 large onion, chopped
- 3 cloves garlic, chopped
- 1 tbsp fresh ginger, grated
- 2 tsp ground cumin
- 1 tsp ground cinnamon
- 1 tsp ground coriander
- 1/2 tsp turmeric
- 2 sweet potatoes, peeled and cubed
- 1 tin (400 g) chopped tomatoes
- 1 tin (400 g) chickpeas, drained
- 500 ml vegetable stock
- 100 g dried apricots, halved
- Salt and black pepper
To serve
- 250 g couscous
- A handful of chopped coriander and toasted almonds
Method
- Soften the onion in the oil for 6 minutes. Add the garlic, ginger and all the spices and cook for one minute until fragrant.
- Add the sweet potato, tomatoes, chickpeas, stock and apricots. Bring to a simmer, cover and cook for 25 to 30 minutes until the sweet potato is tender and the sauce is thick.
- Prepare the couscous according to the packet, using the same volume of boiling water and a pinch of salt.
- Spoon the tagine over the couscous and finish with coriander and almonds.
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