Aubergine and Sweet Potato Tagine
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Method
- Empty the chopped tomatoes into a large saucepan and add all the spices while it is warming
- Add the roughly chopped onion, garlic and sweet potato and bring to the boil
- Add the remaining ingredients and reduce to a simmer
- If using chickpeas from dry, add these about 3/4 of the way through their cooking time
- Allow to cook slowly for as long as possible (at least an hour)
- Serve with couscous, salad and freshly grilled pitta bread
Cooking Temperature: Medium
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Cooking Time: 90 mins
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Serves: 4
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Keeps For: 5 days
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Tips and Comments
- Not technically a tagine if it's not been cooked in one I think, but it's good enough for me!
- Best cooked slowly to let all the flavours infuse. Better still, make it the day before you want to serve it if you're planning ahead.