Sweet potato & Dry fruit Tagine Recipe
A sweet potato based persian tagine. A unique and healthy entree for weekends.
Olive oil; 2 tbsp
Garlic; 3 cloves, minced
Onion, diced; 30 g
Sweet potato, dices; 500g
Boiled chickpeas; 50g
Canned, chopped tomatoes; 1/2 cup
Saffron; 1/2 tsp
Tagine mix; 2 tbsp
Water; 2 cups
Dry apricots; 125g
Pine nuts; 1 tbsp
Flat leaf parsley; 1/2 bunch
Honey; 2 tbsp
- In a heavy bottom pan, heat olive oil, sauté onion and garlic till soft and translucent. Add the sweet potato and cook covered till they sweat.
- Add the remaining ingredients, except fresh herbs, and simmer on low heat until sweet potatoes are tender and cooked.
- Adjust the seasoning and add freshly chopped coriander and parsley, serve hot with lemon couscous.