Chickpea & Sweet Potato Tagine

• 4garlic cloves, minced
• ½ tspcayenne pepper
• 1large onion, diced
• 1thumb-sized piece ginger, grated
• 1 tspground cumin
• 1 tspground cinnamon
• ½ tspturmeric
• 2 tbspolive oil
• 1 tspground coriander
• 2 x 400gtins chickpeas, drained and rinsed
• 2large sweet potatoes, peeled and cut into 3cm chunks
• 1 x 400gtin chopped tomatoes
• salt and black pepper
• 300 mlvegetable stock
• 1 tbsphoney
• 50 gdried apricots, halved
• 100 gdried red lentils, rinsed
• 2 tbsptahini
• 15 gmint leaves, chopped
• 240 gdry couscous, cooked (optional)

Method

1. 1Heat the olive oil in a large casserole or tagine pot over medium heat. Add the onion and cook for 7 minutes until golden and softened. Stir in the garlic and ginger and cook for 1 minute until fragrant.
2. 2Add the cumin, coriander, cinnamon, turmeric and cayenne. Stir for 1 minute; the spices should toast and smell warm and toasty.
3. 3Add the sweet potato chunks and stir to coat in the spices. Cook for 3 minutes.
4. 4Tip in the chopped tomatoes, vegetable stock, red lentils, honey and dried apricots. Stir well and bring to a gentle simmer.
5. 5Cover and cook over medium-low heat for 20 minutes, stirring once or twice, until the sweet potato is tender and the sauce has thickened around it.
6. 6Stir in the chickpeas and cook for a further 5 minutes to warm through. Season generously with salt and black pepper; taste and adjust the honey if you want a touch more sweetness against the spice.
7. 7Serve over couscous, scatter with torn coriander and mint, and finish with a drizzle of tahini.

Per serving

kcal

627

protein

26.8g

fibre

24.4g

carbs

93.6g

fat

15.2g