Sweet potato, date & aubergine tagine

Step by Step

Step 1

Heat 1 tbsp of the oil in a nonstick frying pan and gently fry the aubergines for 5 minutes, stirring frequently until starting to brown. Reserve 1 tbsp of the onions and add the remainder, plus the remaining 1 tbsp oil, to the pan. Fry for 5 minutes more.

Step 2

Pour in 600ml of the stock, then add the sweet potatoes, dates and ras el hanout. Cover and cook gently for 20-25 minutes, until the potatoes are tender, stirring frequently.

Step 3

Blend the chickpeas with the reserved stock and onion in a food processor until smooth. Season to taste and spoon into a serving dish. Stir most of the coriander and vinegar into the tagine and cook for 2 minutes more. Serve in bowls, topped with the chickpea purée and the remaining coriander, and naans or pittas on the side, if liked.