Sweet Potato Chickpea Tagine with Apricot and Harissa Quinoa
Vegetarian (Serves 4 A slow-cooked tagine styled dish perfect for cold evenings! We would like to thank Lucy Musgrave who has developed this wonderful mouth-wat
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Cooking tools:
- Chef's knife
- Cutting board
- Saucepan
- Stove
- Wooden spoon
- Measuring spoon
- Can opener
- Serving bowl
Ingredients
- 1 tbsp olive oil
- 1 white onion
- 2 garlic cloves
- Thumb-sized piece ginger
- 1 tsp of ground cinnamon
- 1 tbsp harissa paste
- 1 tbsp agave syrup/honey/maple syrup
- 2 small/1 large sweet potato
- 1 medium courgette
- 1 medium aubergine
- 1 large carrot
- 1 yellow bell pepper
- 1 bay leaf
- 1 tin chopped tomato
- 1 tins worth water or vegetable stock
- 1 can chickpeas
- Salt
- pepper
- Handful fresh coriander (plus extra to garnish)
- 2 apricot & harissa flavour ready-to-eat quinoa pouch
- Flaked almonds (to garnish, optional)
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