Moroccan Chickpea & Sweet Potato Tagine

Ingredients

• 1 tbsp olive oil
• 2 onions, chopped
• 3 garlic cloves
• 1 tbsp ras el hanout
• 1 tsp cumin
• 2 sweet potatoes, chunked
• 800g chickpeas, drained
• 400g chopped tomatoes
• 1½ cups stock
• 6 dried apricots, chopped
• Salt & pepper

Method

1. 1

   Soften the onion and garlic in oil; add the spices for 1 minute.

2. 2

   Add sweet potato, chickpeas, tomatoes, stock and apricots.

3. 3

   Simmer 25–30 minutes until the sweet potato is tender.

4. 4

   Season, portion into 5 containers, cool fast.

5. 5

   Refrigerate within 2 hours.

Swaps & variations

• Butternut instead of sweet potato
• Add spinach at the end
• Serve with couscous or quinoa (cooled fast, stored separate)

Storing & freezing

Fridge 4 days; freezes 3 months. Legume stews hold texture and flavour better than almost anything — ideal day-4 food.