Sweet Potato Chickpea Tagine with Apricot and Harissa Quinoa
A slow-cooked tagine styled dish perfect for cold evenings!
We would like to thank Lucy Musgrave who has developed this wonderful mouth-watering recipe using our apricot & harissa ready-to-eat quinoa pouches (Twitter: @lucymuz_ Instagram @puredelicious_ Facebook: Lucy Musgrave).
- 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)
- Dice the onion, and sauté in a pan along with the olive oil.
- Finely chop the ginger and garlic, and add to the onion once soft and translucent.
- 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.
- Chop the vegetables into bite-sized pieces, and add to the saucepan. Mix well to coat the veggies in the spices.
- Add the tomatoes, water/vegetable stock, and bay leaf, then bring to the boil.
- Once boiling, reduce to a simmer on very low, cover, and allow to cook for 30 minutes.
- 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.
- 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.