easiest way to make homemade Sweet potato and chickpea tagine

How are you? , I hope you’re having an incredible day today. Today, we’re going to make a special dish, Sweet potato and chickpea tagine. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Sweet potato and chickpea tagine is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Sweet potato and chickpea tagine is something that I’ve loved my entire life.

Table of Contents

Ingredients

  • 1kg orange sweet potatoes (kumara)
  • 400g can chickpeas
  • 70ml extra virgin olive oil
  • 1 onion
  • 2 cloves garlic
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon mixed spice
  • 1/2 teaspoon dried chilli flakes
  • 400g can whole peeled tomatoes
  • 2 teaspoons honey
  • 2 long green chillies
  • 200g (1 cup) couscous
  • 2 wedges preserved lemon (see top tip)
  • 140g (1/2 cup) Tamar Valley Greek Style Yoghurt
  • 1/4 bunch coriander

Method

  • Step 1
    To make tagine, fill a large saucepan 2cm deep with water, cover with a steamer, then bring water to the boil over high heat. Meanwhile, peel potatoes, then cut into rough 2cm pieces.
  • Step 2
    Add the potatoes to the steamer, cover, then cook for 10 minutes or until nearly tender.
  • Step 3
    Meanwhile, rinse and drain chickpeas, then set aside. Peel and finely chop onion. Heat 2 tablespoons oil in a large saucepan over medium heat. Add onion and 1 teaspoon salt, then cook, stirring occasionally, for 6 minutes or until soft. Crush garlic into pan, then cook, stirring, for a further minute. Add spices and chilli flakes, and cook, stirring continuously, for a further 30 seconds or until fragrant.
  • Step 4
    Add tomatoes, roughly crush with a potato masher, then stir in potatoes, chickpeas, honey and 375ml (1 1/2 cups) water. Cut chillies in half lengthwise, remove seeds, then cut into thirds on the diagonal. Add chillies to pan and simmer for 10 minutes or until vegetables are tender and sauce is slightly thickened.
  • Step 5
    Meanwhile, to make couscous, place couscous in a bowl with 1 1/2 tablespoons oil and 1/2 teaspoon salt. Using your fingertips, rub oil into couscous to coat grains. Pour over 200ml boiling water and stir well to combine. Cover tightly with plastic wrap and set aside for 10 minutes or until water is absorbed. Remove pulp from preserved lemon and discard, then finely chop rind.
  • Step 6
    Season tagine with salt and pepper. Using a fork, fluff couscous, then stir in preserved lemon. Divide couscous and tagine among bowls and top with a spoonful of yoghurt. Tear leaves from coriander and scatter over to serve.

So that’s going to wrap it up for this exceptional food Sweet potato and chickpea tagine recipe. Thanks so much for your time. I am confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!

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