Sweet Potato and Chickpea Tagine

Serves 2 as a main

You will need:
1/4 onion
1 clove garlic
1 tbsp cinnamon
1 tbsp fresh ginger
1 tbsp cumin
1 tbsp coriander
1 can chopped tomatoes
1 medium carrot
1/2 capsicum (red bell pepper)
1 large sweet potato
1 can chickpeas
1/2 cup fresh coriander

Coconut oil or any other oil to cook with

Heat your oil in a pan and toast the ginger, cinnamon, cumin and coriander until aromatic, then add the onion, red pepper and garlic and cook until browned. Dice the carrot and sweet potato and add it to the pot with the can of tomatoes and enough water in order to cover the vegetables. Bring to the boil then add the lid and allow to cook down for approximately 30-40 minutes, or until the vegetables are tender. Once the sweet potato is soft, add the can of chickpeas and half of the fresh coriander, and allow to cook for approximately 5 minutes so it can heat up and the chickpeas can absorb the flavour and combine well, then serve with the remaining fresh coriander on top. This will keep in the fridge for 3-4 days, or could be frozen also.

found at http://superfoodsiobhan.blogspot.co.uk/2013/06/moroccan-sweet-potato-and-chickpea.html#more


Leave a Reply

Please log in using one of these methods to post your comment:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s