Sweet Potato Chickpea Tagine with Apricot and Harissa Quinoa

Ingredients

• 1 tbsp olive oil
• 1 white onion
• 2 garlic cloves
• Thumb-sized piece ginger
• 1 tsp of ground cinnamon
• 1 tbsp harissa paste
• 1 tbsp agave syrup/honey/maple syrup
• 2 small/1 large sweet potato
• 1 medium courgette
• 1 medium aubergine
• 1 large carrot
• 1 yellow bell pepper
• 1 bay leaf
• 1 tin chopped tomato
• 1 tins worth water or vegetable stock
• 1 can chickpeas
• Salt and pepper
• Handful fresh coriander (plus extra to garnish)
• 2 apricot & harissa flavour ready-to-eat quinoa pouch
• Flaked almonds (to garnish, optional)

Method

1. Dice the onion, and sauté in a pan along with the olive oil.
2. Finely chop the ginger and garlic, and add to the onion once soft and translucent.
3. Add the dried spices, along with the harissa paste, sweetener, and a splash of water if needed, and fry for 1-2 minutes until fragrant.
4. Chop the vegetables into bite-sized pieces, and add to the saucepan. Mix well to coat the veggies in the spices.
5. Add the tomatoes, water/vegetable stock, and bay leaf, then bring to the boil.
6. Once boiling, reduce to a simmer on very low, cover, and allow to cook for 30 minutes.
7. Remove the lid, add the chickpeas and season to taste with salt and pepper. Leave to reduce for a further 15-20 minutes, or until the tagine has reached your desired consistency.
8. In the last 5 minutes, heat the quinoa as instructed on the packet, and serve with the tagine along with fresh coriander and the flaked almonds.