Sweet Potato Tagine

Charmaine Lu -
  • 2 tbsp olive oil
  • 2 eggplants, diced
  • 3 chopped red onions
  • 700ml veg stock
  • 700g diced sweet potatoes
  • 50g chopped dates
  • 1 tbsp ras el hanout spice mix
  • 400g tin of chickpeas, drained
  • 15g chopped coriander
  • 2 tsp red wine vinegar
  • 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