I’ve been wanting to share a tagine recipe for a while, but the recipes I tried didn’t have enough of the spice flavours you would expect from a tagine.
Tagine, for anyone unfamiliar, is a Moroccan word that refers to an earthenware conical shaped slow cooking pot, and also to the food prepared in it. The dome shaped cover of a tagine preserves moisture while cooking, as well as creating circulation within the dish, resulting in moist delicious food infused with spices. Moroccan recipes tend to combine sweet and savoury flavors in the same dish, so in tagine recipes you are likely to find fruit such as apricots and raisins included.
Despite my lack of success with previous recipes I came up with this Sweet Potato Tagine, which is aromatic and sweet, and provides the flavours I expected. It has that combination of sweet with the sweet potato and apricots and savoury with onions, chickpeas and zucchini. I’m no expert on Moroccoan food, so I have no idea how traditional my Sweet Potato Tagine is, but it’s comforting and aromatic, and delicious served with couscous and turkish apple tea.
Have you had a tagine before? What are your favourite tagine recipes?
- 2 sweet potatoes, peeled and chopped into 2cm cubes
- 1 zucchini, chopped
- 400g tin of chickpeas, drained and rinsed
- 2 green capsicum
- 1 large onion, chopped
- 4 cloves of garlic, finely chopped
- 1 tablespoon of ginger, peeled and grated
- 2 teaspoons sweet paprika
- 2 teaspoons of smoked paprika
- 2 teaspoons ground coriander
- 2 teaspoons ground cumin
- 1 teaspoon chilli powder
- 1 teaspoon cinnamon
- ½ teaspoon ground cardamom
- ½ teaspoon allspice
- 3 tablespoons of olive oil
- 250ml of vegetable stock
- ¼ cup of Turkish apricots, chopped
- ¼ cup of fresh coriander, chopped
- flaked or slivered almonds to serve
- Preheat the oven to 230 degrees Celsius (450 Fahrenheit).
- Add the sweet potato to a bowl along with 1 tablespoon of olive oil. Toss to combine and turn out into a roasting tin. In a separate roasting tin add the capsicum. Bake for 20 to 30 minutes, until the sweet potato is tender and the skin of the capsicum has begun to blacken. Set aside to cool and remove the capsicum skin and chop the capsicum into strips.
- Heat a large casserole dish over medium heat and add the olive oil, onion, garlic, ginger, and spices. Cook until the onions soften and brown and the spices become aromatic.
- Add the zucchini and cook until it begins to soften.
- Add the vegetable stock, apricots,sweet potato, capsicum and chickpeas and bring to the boil before reducing to a simmer. Simmer for 10 minutes.
- Add the coriander and stir through just before serving and top with almonds.