chickpea & sweet potato tajine=

Recipe from Jules Clancy of Stonesoup

A tajine is just the Moroccan version of a stew. They come in all sorts of varieties but I particularly love this combo of chickpeas and sweet potato. The spices really bring this dish to life. If you can get your hands on the Moroccan spice blend ‘ras el hanout’ that’s great but if not see the variations for alternatives.

takes: 20 minutes
makes: enough for 2

serves 2
1 can chickpeas (400g / 14oz), drained
1 tablespoon ras el hanout (or see variations below)
1 can tomatoes (400g / 14oz)
2 small sweet potato, roasted (450g)
1 bunch coriander (cilantro)

  1. Heat a medium pot on a medium heat. Add a little oil and cook chickpeas for a few minutes.

  2. Add spice and cook another minute. a

  3. Add tomatoes simmer uncovered for 10-15 minutes or until the sauce is reduced and thickened slightly.

  4. Chop the sweet potato into chunks and add to the pot. Allow to warm through. Taste. Season.

  5. Cool and store or serve with coriander on top.


no roasted sweet potato? – replace with raw sweet potato cut into chunks. Simmer in the sauce with the lid on for 30 minutes or until sweet potato is cooked.

no ras el hanout? – replace with 1 tablespoon baharat (lebanese spice blend) or 1 teaspoon each of ground turmeric, coriander and ginger.

home cooked chickpeas – soak and cook chickpeas using the method for a big pot of beans. You’ll need 240g (9oz) cooked chickpeas.

different legumes – replace chickpeas with 240g (9oz) cooked or canned lentils or beans.

different herbs – mint or basil are also lovely here. Or use baby spinach or some salad for the greenery.

more veg – feel free to add in whatever veg you feel like. If they need cooking, allow extra time to simmer in the sauce with the lid on.

more protein – serve with toasted pine nuts or almonds. Some cooked chicken or sausages can also be a nice addition.

more authentic – add in 1/4 preserved lemon finely sliced.

Waste Avoidance Strategy

chickpeas, ras el hanout, tomatoes – pantry.

roast sweet potato – will keep in the fridge for a few weeks. OK to freeze.

coriander (cilantro) – best to use for another meal. Can be frozen but will wilt when defrosted.