Chickpea, Date & Sweet Potato Tagine | Abel & Cole
Chickpea, Date & Sweet Potato Tagine
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Prep: 15 mins
Cook: 25 mins
Sweet potatoes love nothing more than cosying up with something even sweeter (don’t we all?), and in this hearty veggie tagine they go in for a cuddle with toffeeish dates, spiced with ras al hanut and brightened with a squeeze or two of citrus.
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788 kcal
(per portion)
Ingredients you'll need
  • 1 onion
  • 250g sweet potato
  • 2 garlic cloves
  • 50g dried dates
  • 1 lemon
  • 1 orange
  • 400g tin of chickpeas
  • 1 tsp ras al hanut
  • 80g black olives
  • 1 vegetable stock cube
  • 150g wholewheat couscous
  • A handful of coriander, leaves only
From your kitchen
  • 1 tbsp olive oil
  • Sea salt
  • Freshly ground pepper
  • 300ml + 300ml boiling water
Step by step this way
  • 1.

    Peel and finely chop the onion and sweet potato. Put a medium pan on a medium heat for 1 min, then add 1 tbsp oil, the chopped veg and a pinch of salt and pepper. Gently fry, stirring now and then, for 5 mins till the vegetables start to brown and look glossy.

  • 2.

    While the vegetables fry, peel and crush the garlic. Roughly chop the dates. Finely grate the zest from the lemon and the orange. Drain the chickpeas and rinse them.

  • 3.

    Stir the garlic, dates and the citrus zest into the pan. Add 1 tsp ras al hanut. Cook and stir for 1 min till the pan smells fragrant.

  • 4.

    Stir in the chickpeas and olives. Crumble in the stock cube. Squeeze in the juice from half the lemon and half the orange. Pour in 300ml boiling water. Pop on a lid, bring to the boil and then turn the heat down a little. Let the tagine simmer for 15 mins, stirring now and then, till the sweet potatoes are tender and have started to break down.

  • 5.

    While the tagine simmers, tip the couscous into a heatproof bowl. Pour over 300ml boiling water. Cover the bowl with a plate and set aside to soak. The couscous will suck up all the water, which will ‘cook’ it.

  • 6.

    Taste the tagine and add a squeeze more lemon or orange juice, or a pinch more salt and pepper if you think it needs it. Fluff the couscous up with a fork and divide it between 2 warm plates. Spoon over the tagine and garnish with coriander leaves.

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