Sweet Potato Tagine

Gently fry the eggplants in 1 tbsp of oil until just golden. Reserve about 1 tbsp of chopped onions and add the remainder to the pan with the remaining oil, then fry for 5 mins more. Pour in 600ml stock and the sweet potatoes, dates and spice mix. Season, then cover and cook for 25 mins or until the potatoes are tender.
Add the remaining stock and chickpeas to a food processor and blend until smooth. Season and spoon into the serving dishes. Stir most of the vinegar and coriander into the tagine, cook for 2 mins more, then serve in bowls alongside the chickpea puree and with the remaining coriander on top.

50 mins

4 serving

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