SWEET POTATO TAGINE
“‘Tagine’ refers to both the conical-shaped dish and the food that’s cooked in it. Traditionally, the ingredients are packed into the pot, covered tightly with the lid, then cooked over a charcoal fire. This allows steam to circulate, keeping food moist. To save time with this recipe, which is fully vegan, you can boil the sweet potatoes ahead and add towards the end of cooking.”
Serves 6
EASY
GREAT VALUE Preparation: 20 minutes
Cooking: 35 minutes
olive oil 2T onion 1, thickly sliced garlic 2 cloves, finely chopped Woolworths ras-el-hanout 1T ground cinnamon ½t ground ginger ½t smoked paprika 1t ground cumin 1t freshly ground black pepper ¼t sweet potatoes 600 g, halved lengthways chopped tomatoes 1 x 400 g can honey 2T saffron ½t dried apricots 125 g, halved pitted green olives 110 g raw almonds 40 g
Woolworths preserved lemons
50 g, thinly sliced (reserve 10 g for serving) slivered almonds 10 g, for serving sea salt and freshly ground black pepper, to taste pearl couscous, for serving
1 Preheat the oven to 220°C. Heat a large, deep non-stick pan and add the olive oil, onion and garlic and cook for 2–3 minutes, or until the onions are translucent. 2 Add all the spices and fry gently for 3 minutes, or until fragrant. 3 Add the sweet potatoes and stir well. Add all the remaining ingredients, stir well to combine and pour into a tagine. Cover with the lid and cook for 30 minutes, or until the sweet potatoes are just tender. 4 Serve with extra preserved lemons, slivered almonds and pearl couscous.
DAIRY-FREE
WINE: Woolworths Spier Private Collection Chenin Blanc