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.
This Week
2 Dec - 8 Dec
Meal Prep Guide
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
- 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
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.
Shortcuts
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
- Start by cooking your quinoa – cook as per packet instructions. Once cooked, keep a lid on to stay warm and set aside.
- 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.
- 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.
- Add tomato paste, chickpeas and sweet potato; stir to coat in the spices.
- 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.
- 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.
- 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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