Superfood Siobhan

Healthy Plant Based recipes that make you look and feel great

Moroccan Sweet Potato and Chickpea Tagine

By Sunday, June 23, 2013 , , , , ,



This blend of exotic spices and the variation of textures of the vegetables and the chickpeas makes for a delicious meal. I created this as a cosy Saturday lunch for my Dad and I to share, but it can easily be scaled up to serve a whole family.


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.


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2 comments

  1. Hi there. I'm really wanting to try and eat some beans and chickpeas to go into more of a plant based diet by the way this looks delicious :)
    But unfortunately avoided these as I have ibs , I see you do too.
    How are you when eating these foods ? Thank you.

    ReplyDelete
    Replies
    1. As long as I don't eat large amounts of those daily I am fine!

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