- 3 onions
- 750g sweet potatoes
- A thumb of ginger
- 1 tsp harissa paste
- 2 x 400g chopped tomatoes
- 400g tin of chickpeas
- 150g bulgar wheat
- 1 orange
- A handful of mint, leaves only
- 1½ tsp ground coriander
- 2 tbsp olive oil
- Sea salt
- 750 ml boiling water
- Freshly ground pepper
- Grater
- Large pan with lid
- Measuring jug
- 1.
Peel and thinly slice the onions. Peel and chop the sweet potatoes into 2-3cm sized chunks. Grate the ginger (no need to peel unless you prefer to).
- 2.
Place a large pan on a medium heat for a min then drizzle in 2 tbsp olive oil. Add the onions to the pan with a good pinch of salt and fry gently for 8 mins till softened and lightly golden. Fill and boil the kettle.
- 3.
Add the sweet potatoes, ginger, ground coriander and harissa paste into the pan and stir for 1 min. Pour in both tins of chopped tomatoes and the chickpeas, along with their cooking liquid. Pour in 750 ml hot water from the kettle. Bring up to a bubble then pop a lid on the pan. Simmer for 10 mins.
- 4.
When the tagine has cooked for 10 mins, tip in the bulgar wheat. Stir and put the lid back on the pan. Simmer for a further xx mins till the sweet potatoes and bulgar wheat are tender. Add more liquid if it is looking too dry.
- 5.
While the tagine is simmering, finely grate the zest from the orange and cut it into wedges. Finely chop the mint leaves.
- 6.
After the tagine has cooked for a further xx mins, remove the tagine from the heat. Stir in the orange zest and squeeze in the juice from half the orange. Taste and add more salt, pepper or orange if you think it needs it. Serve the tagine in warm bowls and scatter over the chopped mint.