Sweet Potato Chickpea Tagine

Ingredients

• Olive oil
• 1 onion sliced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander seeds
• 3 sweet potatoes peeled and chopped into small cubes
• 2 cloves garlic grated or crushed
• 1 in ginger grated
• 2 tablespoons harissa paste or to taste
• 1/2 teaspoon salt
• 1 14 oz can chopped tomatoes plus half a can of water
• 1 14 oz can chickpeas
• 4 tablespoons cilantro leaves chopped (divided)
• Lemon (zest and juice)
• 1 cup couscous (uncooked)

Directions

1. Drizzle about 2 tablespoons of olive oil into a wide, deep saucepan. Add the sliced onion and cook on a gently heat, with the lid on for about 5 minutes, until softened but not brown.
2. Add the ground cumin and coriander seeds and cook for 1 more minute with the lid off.
3. Add the sweet potato, grated garlic and ginger, and cook for a further minute, before adding in 2 tablespoons of harissa, 1/2 teaspoon of salt, 1 tin of tomatoes and half a tin of water. Bring to the boil and then turn down low and simmer with the lid on for 10 minutes.
4. After 10 minutes, add the chickpeas and cook for a further 10 minutes with the lid off.
5. When the tagine is cooked, add 2 tablespoons of cilantro.
6. While the tagine is cooking, make the couscous according to package directions. Fluff with fork then let rest 5 minutes.
7. To the couscous add 2tbl chopped coriander, juice and zest of 1 lemon, 4 tablespoons of olive oil, plus salt and pepper to taste.

Tory 2020-02-22 17:26:40
Recipe from Easy Peasy Foodie. Substituted butternut squash for sweet potato and modified to make in Instant Pot- 8 minutes on high pressure plus natural release was plenty!