Sweet Potato, Spinach and Chickpea Tagine with Cumin
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Ingredients
- 600 g sweet potatoes, peeled and cubed
- 400 g chickpeas, drained and rinsed
- 1 onion, finely chopped
- 2 garlic cloves
- 2 tsp ground cumin
- 400 g chopped tomatoes
- 250 ml vegetable stock
- 150 g spinach
- 2 tbsp olive oil
Nutrition (per serving)
- Calories
- 362 kcal
- Protein
- 12.4 g
- Carbohydrate
- 47.9 g
- of which sugars
- 14.6 g
- Fat
- 10.3 g
- of which saturates
- 1.5 g
- Fibre
- 13 g
- Salt
- 1.09 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the olive oil in a wide pan and cook the onion for 5 minutes until soft, then stir in the garlic and ground cumin and cook for 1 minute.
- 2
Add the sweet potatoes, chopped tomatoes and vegetable stock, cover and simmer for 18-20 minutes, until the sweet potato is tender.
- 3
Stir in the chickpeas and spinach and cook uncovered for 2-3 minutes until the spinach has wilted.
- 4
Check the seasoning and serve hot.
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