This vegan sweet potato and pumpkin tagine is full of flavour. Meat eater, vegetarian or vegan it’s a real crowd pleaser that will have everyone asking for seconds.
Serves 4-6
Ingredients:
2 tbsp olive oil
1 medium white onion
2 medium sweet potatoes, peeled and diced into 1cm cubes
500g roasted pumpkin
2 tsp ground cumin
2 tsp ground coriander
2 cloves of garlic
1 tsp ground cinnamon
1 red chilli, de-seeded and finely chopped
1 tbsp dried mint
1 tsp salt
½ tsp ground black pepper
400g chopped tomatoes
400ml vegetable stock
400g chickpeas, drained and washed
1 preserved lemon
100g chopped prunes
1 handful fresh mint
1 handful fresh coriander
4 tbsp coconut yogurt
2 tsp toasted sesame seeds
1 tsp preserved rose petals
Method:
Pre-heat oven to 160°C.
Add olive oil, chopped onions, diced sweet potatoes, cumin, coriander, garlic and ground cinnamon to a large oven safe pan.
Add the chopped red chilli and dried mint and cook on the hob on a medium heat for 5-10 minutes.
Season with salt and pepper, add the chopped tomatoes and vegetable stock.
Place the lid on the pan and place in the oven for 45 minutes.
Meanwhile cut your pumpkin into quarters. Season with salt, pepper and olive oil before roasting in the oven for 40 minutes until tender.
After 45 minutes remove the tagine from the oven and add the chickpeas, chopped preserved lemon and whole prunes.
Once cooked remove the pumpkin from the oven and leave to cool for 15 minutes, then remove the outer skin with a knife and add the flesh to the tagine.
Place in the oven for a further 5 minutes.
Finish the tagine with fresh mint and coriander, rose petals, sesame seeds and coconut yogurt.
