Chickpea, Sweet Potato and Kale Tagine with Halloumi

The perfect dish to make use of your pantry staples: tinned chickpeas, tomatoes, dates, almonds and a warming blend of spices – creating a fragrant stew.

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Prepare the spice blend. (Store in an airtight jar in the pantry)

  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 1 tsp turmeric
  • ½ tsp cinnamon
  • ½ tsp chilli flakes
  1. Add all the spices to a jar and shake to combine.

Chop the sweet potatoes. (Store together in an airtight container in the fridge)

  • 1 small orange sweet potatoes (cut into small bite-sized pieces)
  • 1 small purple sweet potatoes (cut into small bite-sized pieces)

Tips

  • Add more water (or stock) If you would like thinner consistency. If you would like a thicker consistency, continue to simmer with the lid off for a few minutes.
  • This dish is freezer friendly, freeze for up to 3 months. Defrost before reheating, this ensures the vegetables and chickpeas don’t go “mushy.

Vegetables

  • Swap sweet potato for pumpkin and/or carrot.
  • For a summer variation swap sweet potato for eggplant, zucchini and capsicum.

Other

  • Swap quinoa for basmati rice.
  • For a lighter option omit serving with a grain.
Ingredients

Tagine

  • 1 brown onion (finely diced)
  • 1 garlic cloves (crushed)
  • 1 Tbsp fresh ginger (grated)
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 1 tsp turmeric
  • ½ tsp cinnamon
  • ½ tsp chilli flakes
  • 2 Tbsp tomato paste
  • 1 small orange sweet potatoes (cut into small bite-sized pieces)
  • 1 small purple sweet potatoes (cut into small bite-sized pieces)
  • 400g tin chickpeas (drained and rinsed)
  • 400g tin crushed tomatoes
  • 400ml water
  • 6 dried dates (roughly chopped)
  • 1 bag kale (roughly torn)
  • Olive oil
  • Salt and pepper

Serve with

  • 1 ½ cup white quinoa
  • 180g-200g halloumi (sliced)
  • ¼ cup almonds (roasted and roughly chopped)
  • ¼ cup fresh coriander (finely chopped)
  • ⅓ cup thick greek yoghurt
  • Olive oil or butter
Method
  1. Start by cooking your quinoa – cook as per packet instructions. Once cooked, keep a lid on to stay warm and set aside.
  2. Meanwhile, heat a large pot over medium-high heat, add 1-2 Tbsp of olive oil, onion, salt and pepper; cook for about 5-7 minutes or until the onion is soft and translucent.
  3. Add the garlic and ginger; cook for 1 minute, then add the cumin, coriander, turmeric, cinnamon and chilli flakes; cook for another minute or until fragrant.
  1. Add tomato paste, chickpeas and sweet potato; stir to coat in the spices.
  1. Add tinned tomatoes, water (use the tin to measure the water) and dates; pop the lid on and bring to a simmer for 25-30 minutes or until the sweet potato is tender, then stir through the kale and cook until wilted.
  1. To cook the halloumi, add a little olive oil or butter to a large pan. Once hot and bubbling, add the halloumi and cook for a couple of minutes on each side until golden brown.
  1. Top the tagine with almonds, halloumi, dollops of yoghurt and coriander; serve alongside the quinoa.
Variations

Vegetables

  • Swap sweet potato for pumpkin and/or carrot.
  • For a summer variation swap sweet potato for eggplant, zucchini and capsicum.

Other

  • Swap quinoa for basmati rice.
  • For a lighter option omit serving with a grain.

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