Sweet potato, date & aubergine tagine

Name: Sweet potato, date & aubergine tagine
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Ingredients: 2 tbsp olive oil; 2 aubergines, cut into 2cm dice; 3 red onions, chopped; 700 ml vegetable stock, made with cubes or use 1 tbsp bouillon powder; 700 g sweet potatoes, cut into 2cm dice; 75 g dates, roughly chopped; 1 tbsp Cooks’ Ingredients Ras el Hanout; 400 g can Essential Chick Peas in Water, drained; 28 g pack coriander, chopped; 2 tsp white wine vinegar

Vegan and gluten-free, this easy tagine has sweet and savoury flavours that work beautifully together.

3.5 out of 5 stars(4) Rate this recipe

VegetarianHigh fibre4 of your 5 a day

Serves4
CourseMain meal
Prepare15 mins
Cook35 mins
Total time50 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

2 tbsp olive oil
2 aubergines, cut into 2cm dice
3 red onions, chopped
700ml vegetable stock, made with cubes or use 1 tbsp bouillon powder
700g sweet potatoes, cut into 2cm dice
75g dates, roughly chopped
1 tbsp Cooks’ Ingredients Ras el Hanout
400g can Essential Chick Peas in Water, drained
½ x 28g pack coriander, chopped
2 tsp white wine vinegar

Heat 1 tbsp of the oil in a nonstick frying pan and gently fry the aubergines for 5 minutes, stirring frequently until starting to brown. Reserve 1 tbsp of the onions and add the remainder, plus the remaining 1 tbsp oil, to the pan. Fry for 5 minutes more.
Pour in 600ml of the stock, then add the sweet potatoes, dates and ras el hanout. Cover and cook gently for 20-25 minutes, until the potatoes are tender, stirring frequently.
Blend the chickpeas with the reserved stock and onion in a food processor until smooth. Season to taste and spoon into a serving dish. Stir most of the coriander and vinegar into the tagine and cook for 2 minutes more. Serve in bowls, topped with the chickpea purée and the remaining coriander, and naans or pittas on the side, if liked.

Cook’s tip

To serve with Essential Couscous, weigh 300g into a heatproof bowl and cover with 350ml boiling water or stock. Cover and stand for a few minutes, until absorbed. Fluff up with a fork to serve. with couscous: put 300g in a heatproof bowl and cover with 350ml boiling water. Cover and stand for a few minutes until the water is absorbed. Fluff up with a fork to serve.

Typical values per serving when made using specific products in recipe