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    Home » Vegan Recipes » Vegan Tagine with sweet potato & olive

    Vegan Tagine with sweet potato & olive

    Published: Dec 10, 2015 · Modified: Feb 4, 2021 by Kate Ford · This post may contain affiliate links.

    JUMP TO RECIPE

    Ad: This is a sponsored post

    I've raved about Cranks before when I partnered with them on a Homity Pie re-vamp, so when they got in touch to ask if I would be interested in hosting a Cranks Supperclub to celebrate the launch of the new Winter Menu down at the Cranks Kitchen in Totnes, Devon, I jumped at the chance!

    Hosting a supperclub sounded like a lot of fun, (a supperclub is basically a pop-up restaurant in your own home).  Well-established and regular supperclubs can do really well, and be great fun for both hosts and guests.  Take a look at this Guardian article for tips on starting your own!  However, rather than unleashing my food on the unsuspecting general public, I opted for the slightly safer option of inviting some lovely friends for a Cranks supper instead. 

     Lemony Sweet Potato Vegetarian Tagine 2Cranks Kitchen has a fabulous winter-warmer tagine on their menu, and I decided to take the idea and make my own Moroccan-inspired Lemony Sweet Potato & Olive Vegan Tagine, full of preserved lemons, dried apricots, chilli and cinnamon, bringing a little whiff of North Africa to this chilly corner of Hertfordshire.

     

    I've written up the recipe below if you're interested in trying it yourself.  And having made too much and eaten it for three days in a row, I can confirm that it gets better with age, so this is great to make in advance if you're entertaining!.

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    .Herby Pistachio Cous CousI served the tagine with this bright green herby couscous with pistachios, which was based on this recipe from Yotam Ottolenghi's fabulous book Plenty.

     

    In the mad rush to get food to the table I completely forgot to photograph my little chilli flatbreads which were served with the main course, primarily to dunk in the hummus below.

    These were super-easy to make, just a basic bread dough spiked with a little chilli, divided into 12 and each part rolled thinly, then dry-fried in a frying pan for a minute each side until golden brown and starting to blister.  I wrapped them in a clean tea towel until serving, to keep them warm and soft.  The thinner you roll your flatbreads, the more likely they are to turn crispy a few minutes after cooking, but wrapping them seems to keep in the steam and leaves them softer for longer...

    And of course, no Moroccan-inspired feast would be complete without some homemade hummus, and I used my trusty roasted garlic hummus recipe which I posted a few months ago.

    I have a huge tub of this left over which is such a bonus - lunchtimes have been hummus-based all week, yum!

     

    Vegan Tagine: Shopping List

    You will need:

    • Red onions
    • Garlic cloves
    • Fresh ginger
    • Sweet potatoes
    • Red chilli
    • Lemon
    • Fresh coriander
    • Fresh parsley
    • Tinned chickpeas
    • Cinnamon
    • Turmeric
    • Preserved lemons
    • Vegetable stock powder
    • Pitted olives
    • Dried apricots
    • Pine nuts

    Lemony Vegan Tagine with Sweet Potato & Olives #vegan #plantbased | www.thevegspace.co.uk

    Don't forget to pin the recipe for later, or to share with friends → → → → →

    .

    Do send me pictures of your very own vegan tagine on:

    • Facebook
    • Twitter
    • Instagram

    to show me how you got on!

    Kate x

     

    📖 Recipe

    Lemony Sweet Potato Tagine

    Kate Ford | The Veg Space
    An exotic and lemony Moroccan tagine with sweet potato and olives.  Serve with couscous and flatbreads.
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    Prep Time 10 minutes mins
    Cook Time 40 minutes mins
    Total Time 50 minutes mins
    Course Main
    Cuisine Moroccan
    Servings 6 people
    Calories 266 kcal

    Ingredients
      

    • 3 tablespoon olive oil
    • 2 red onions, sliced
    • 3 garlic cloves, peeled & crushed
    • 2 teaspoon fresh ginger, peeled & grated
    • 3 large sweet potatoes, peeled and cut into large chunks
    • 400 g tin chickpeas, drained and rinsed
    • 1 teaspoon ground cinnamon
    • ½ teaspoon turmeric
    • 1 teaspoon sugar
    • 1 red chilli finely sliced
    • 2 small preserved lemons, finely chopped (include all the peel and pulp)
    • 2 teaspoon vegetable stock powder
    • 3 tablespoon pitted olives (I used purple olives, but use whatever colour you have to hand)
    • 100 g dried apricots finely chopped
    • juice of ½ a lemon
    • handful fresh coriander and parsley
    • 2 tablespoon pine nuts

    Instructions
     

    • Heat the olive oil in a large saucepan or casserole dish, and gently fry the onions for 5 minutes until softened. Add the garlic, ginger, sweet potatoes and chickpeas and cook for a further 5 minutes.
    • Add the turmeric, sugar, chilli, preserved lemons & stock powder, then cover with boiling water and simmer gently for 15 minutes, covered with a lid.
    • Add the olives and apricots, season with salt, and simmer for a further 10-15 minutes until the sweet potatoes are cooked through. You may need to add a little more water to create a thick sauce-like consistency.
    • Stir through two thirds of the fresh herbs and the lemon juice, stir well, then divide between bowls and scatter with the remaining herbs and pine nuts.

    Nutrition

    Calories: 266kcal
    Tried this recipe?Let us know how it was! Mention @thevegspace or #thevegspace
    If you enjoy my recipes please BuyMeACoffee.com!


    Vegan in 15 Cover | Kate FordThere are plenty of similarly quick and easy recipes in my new book, 'Vegan in 15'*. Hop over to Amazon for a look.  Thanks for your support!

    *Affiliate links

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    Lemony Sweet Potato Tagine

    Disclosure: This vegan tagine post was sponsored by Cranks, who paid me to host the supperclub.  All opinions are my own.

     

    « 21 Christmas Gift Ideas for Vegetarian & Vegan Foodies!
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    About Kate Ford

    Hi! I'm Kate, vegan home cook and blogger behind The Veg Space and author of Vegan in 15. I'm passionate about creating easy vegan recipes that even a first-time cook can follow.

    Reader Interactions

    Comments

    1. Rosie says

      February 18, 2021 at 7:07 pm

      Great recipe. I cooked it to use up sweet potatoes from my veg box. I loved the flavours. I will definitely be making this one again.

      Reply
      • Kate Ford says

        February 19, 2021 at 8:38 am

        That's great to hear, thanks Rosie! X

        Reply
    2. Lolo says

      April 18, 2016 at 7:42 pm

      Divine! This lemony tagine is absolutely delicious, I made it with just packet cous cous and bought some flatbreads and served it for friends for dinner. Went down very well! It has now gone onto our 'epic' meal list. Could not recommend strongly enough!

      Reply
      • thevegspace says

        April 19, 2016 at 9:00 am

        Oh lovely! Glad to hear it and thanks for letting me know!

        Reply
    3. Choclette says

      January 28, 2016 at 9:10 pm

      How I wish I was one of your guests. What a massive spread and with so many of my favourite foods, it looks like one of the best meals ever. Well done. Fab photos too.

      Reply
    4. Mikkel Magnuson says

      January 18, 2016 at 2:34 pm

      Hi Kate! I love this recipe. Yesterday I have made this in the dinner for the family .It was really delicious and good recipe and best menu item for some special moments. Everyone likes it at home especially my Mom. Thanks for sharing this wonderful recipe.

      Reply
      • thevegspace says

        January 18, 2016 at 9:28 pm

        Hi Mikkel, that's so good to hear - thanks so much for stopping by to let me know! Kate x

        Reply
    5. Jemma @ Celery and Cupcakes says

      December 14, 2015 at 6:25 am

      How lovely! Your menu looks great and I'm rather jealous that I wasn't there!

      Reply
    6. Jo says

      December 13, 2015 at 10:11 pm

      This all looks lovely - I wish I could have been there too! I think the tagine and the herby pistachio couscous looked like a great combination. I like the idea of the mini homity pies too, being a Cranks fan!

      Reply
    7. Diana says

      December 13, 2015 at 9:00 am

      I love tagine and Moroccan food in general! Interesting menu and it looks like your guests really enjoyed the food, beautiful pictures too!

      Reply
    8. Nayna Kanabar says

      December 10, 2015 at 9:10 pm

      What a wonderful menu I am sure your guests must have really enjoyed the food.

      Reply

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