Name: Lemony Sweet Potato Tagine
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6 servings
Ingredients: 3 tbsp olive oil; 2 null red onions (sliced); 3 null garlic cloves (peeled & crushed); 2 tsp fresh ginger (peeled & grated); 3 null sweet potatoes (large, peeled and cut into large chunks); 400 g chickpeas (drained and rinsed, from a 400 g tin); 1 tsp ground cinnamon; 0.5 tsp turmeric; 1 tsp sugar; 1 null red chilli (finely sliced); 2 null lemon (small preserved, finely chopped (include all the peel and pulp)); 2 tsp vegetable stock powder; 3 tbsp pitted olives (purple olives, or any color); 100 g dried apricots (finely chopped); 0.5 null lemon juice (from 0.5 a lemon); 1 handful fresh coriander; 1 handful fresh parsley; 2 tbsp pine nuts

Instructions

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1

Heat the olive oil (3 tbsp) in a large saucepan or casserole dish. Gently fry the onions (2 red) for 5 minutes until softened. Add the cloves (3 garlic), fresh ginger (2 tsp), sweet potatoes (3 large) and chickpeas (400 g) and cook for a further 5 minutes.
2

Add the turmeric (1 tsp), sugar (1 tsp), chilli (1 red), preserved lemons (2 small) & vegetable stock powder (2 tsp). Cover with boiling water and simmer gently for 15 minutes, covered with a lid.
3

Add the pitted olives (3 tbsp) and dried apricots (100 g). Season with [salt] and simmer for a further 10-15 minutes until the sweet potatoes (3 large) are cooked through. Add more water if needed to create a thick sauce.
4

Stir through two thirds of the [handful fresh coriander] and [handful fresh parsley] along with the juice (0.5 lemon). Stir well, then divide between bowls and scatter with the remaining herbs and pine nuts (2 tbsp).