Name: Sweet potato, chickpea and carrot tagine with couscous
Prep time: 10 minutes
Cook time: 40 minutes
Yield: 4
Ingredients: 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

Sweet potato, chickpea and carrot tagine with couscous

Sweet and tender vegetables marry with a medley of Moroccan spices to create a succulent, comforting stew.

Serves

Prep

10 minutes

Cook

40 minutes

Nutritional Information:

Each 424g serving contains (excludes serving suggestion)

KCal: 348
Carbs: 55.4g
Fibre: 12.2g
Protein: 11.0g
Fat: 6.5g
(Low)
Saturates: 0.8g
(Low)
Sugars: 17.6g
(Low)
Salt: 0.58g
(Low)
Fruit/Veg Portion: 3

What makes a healthy, balanced diet?

Ingredients

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

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Method

Step 1

For the tagine: Heat the olive oil in a large casserole dish or tagine set over a moderate heat until hot.

Step 2

Add the onion and garlic, sweating for about 5 minutes until softened and then add the ground spices.

Step 3

Cook for a further 2 minutes before stirring in the sweet potatoes, carrots, water, and chopped tomatoes.

Step 4

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.

Step 5

Stir in the ground almonds and chickpeas and season to taste with some freshly ground black pepper. Cover and keep warm off the heat.

Step 6

To serve: Bring 375 ml water to the boil in a saucepan. Once boiling, remove from the heat and stir in the couscous.

Step 7

Cover tightly with a lid and let stand. After 10 minutes, fluff the couscous to separate the grains.

Step 8

Divide between plates and top with the tagine. Sprinkle on the chopped parsley.

Recipe tips

Butternut squash or pumpkin would make a good lower-carb substitute for the sweet potato in this dish.

Sweet potato, chickpea and carrot tagine with couscous

Nutritional Information:

Ingredients

Method

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