Sweetpotato Dry fruit tagine
  Sweet potato & Dry fruit Tagine
A sweet potato based persian tagine. A unique and healthy entree for weekends.
Cook Time: 50 minutes

Difficulty: Difficu;t
Serves: 4 people

INGREDIENTS

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

METHOD

  1. 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.
  2. Add the remaining ingredients, except fresh herbs, and simmer on low heat until sweet potatoes are tender and cooked.
  3. Adjust the seasoning and add freshly chopped coriander and parsley, serve hot with lemon couscous.

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