Sweet potato, chickpea and carrot tagine with couscous
Nutrition Facts
each servingIngredients
all 15 types- For the tagine: 2 tsp olive oil
- 1 onion, finely chopped
- 2 garlic cloves, finely chopped
- 2 tsp ras-el-hanout, Moroccan spice mix
- 2 tsp smoked paprika
- 1/2 tsp ground cinnamon
- 1 sweet potato, peeled and diced (250g)
- 4 large carrots, peeled and diced (500g)
- 200g/7oz can chickpeas, drained and rinsed
- 500 ml/18 fl oz water
- 400 g/14 oz canned chopped tomatoes
- 1 tbsp ground almonds
- freshly ground black pepper
- To serve: 120 g/6 oz couscous
- 2 tbsp flat-leaf parsley, chopped
Directions
8 steps in totalFor the tagine: Heat the olive oil in a large casserole dish or tagine set over a moderate heat until hot.
Add the onion and garlic, sweating for about 5 minutes until softened and then add the ground spices.
Cook for a further 2 minutes before stirring in the sweet potatoes, carrots, water, and chopped tomatoes.
Bring to the boil and then reduce to a gentle, steady simmer until the vegetables are very soft and the sauce has thickened, about 25-30 minutes. Stir from time to time.
Stir in the ground almonds and chickpeas and season to taste with some freshly ground black pepper. Cover and keep warm off the heat.
To serve: Bring 375 ml water to the boil in a saucepan. Once boiling, remove from the heat and stir in the couscous.
Cover tightly with a lid and let stand. After 10 minutes, fluff the couscous to separate the grains.
Divide between plates and top with the tagine. Sprinkle on the chopped parsley.
