Ingredients Jump to Instructions ↓

  1. Ingredients (serves 4)

  2. 1kg orange sweet potatoes (kumara)

  3. 400g can chickpeas

  4. 70ml extra virgin olive oil

  5. 1 onion

  6. 2 cloves garlic

  7. 2 tsp ground cumin

  8. 2 tsp ground coriander

  9. 1/2 tsp ground ginger

  10. 1/2 tsp mixed spice

  11. 1/2 tsp dried chilli flakes

  12. 400g can whole peeled tomatoes

  13. 2 tsp honey

  14. 2 long green chillies

  15. 200g (1 cup) couscous

  16. 2 wedges preserved lemon (see top tip)

  17. 140g (1/2 cup) Greek-style yoghurt

  18. 1/4 bunch coriander

Instructions Jump to Ingredients ↑

  1. To make tagine, fill a large saucepan 2cm deep with water, cover with a steamer, then bring water to the boil over high heat. Meanwhile, peel potatoes, then cut into rough 2cm pieces.

  2. Add the potatoes to the steamer, cover, then cook for 10 minutes or until nearly tender.

  3. Meanwhile, rinse and drain chickpeas, then set aside. Peel and finely chop onion. Heat 2 tbs oil in a large saucepan over medium heat. Add onion and 1 tsp salt, then cook, stirring occasionally, for 6 minutes or until soft. Crush garlic into pan, then cook, stirring, for a further minute. Add spices and chilli flakes, and cook, stirring continuously, for a further 30 seconds or until fragrant.

  4. Add tomatoes, roughly crush with a potato masher, then stir in potatoes, chickpeas, honey and 375ml (1 1/2 cups) water. Cut chillies in half lengthwise, remove seeds, then cut into thirds on the diagonal. Add chillies to pan and simmer for 10 minutes or until vegetables are tender and sauce is slightly thickened.

  5. Meanwhile, to make couscous, place couscous in a bowl with 1 1/2 tbs oil and 1/2 tsp salt. Using your fingertips, rub oil into couscous to coat grains. Pour over 200ml boiling water and stir well to combine. Cover tightly with plastic wrap and set aside for 10 minutes or until water is absorbed. Remove pulp from preserved lemon and discard, then finely chop rind.

  6. Season tagine with salt and pepper. Using a fork, fluff couscous, then stir in preserved lemon. Divide couscous and tagine among bowls and top with a spoonful of yoghurt. Tear leaves from coriander and scatter over to serve.


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