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Lemony Sweet Potato Tagine
An exotic and lemony Moroccan tagine with sweet potato and olives. Serve with couscous and flatbreads.
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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
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