Chickpea, Sweet Potato and Okra Tagine Recipe
Pulses provide a valuable source of fibre and are a useful source of zinc, which is essential for maintaining a strong immune system.
Serves
2
Preparation:
15 mins
Cooking:
25 mins
Ingredients
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 1 clove garlic, crushed
- 1 inch piece ginger, peeled and grated
- 1 tsp ground cumin
- ½ tsp ground cinnamon
- ¼ tsp ground allspice
- 2 large sweet potatoes, peeled and cubed
- 250ml low sodium vegetable stock
- 1 x 200g can chickpeas, drained and rinsed
- 100g okra, topped and tailed and cut into 1cm pieces
- Pinch of salt
- Pinch of ground black pepper
- 100g couscous
- 10g fresh coriander, finely chopped
- 10g fresh flat leaf parsley, finely chopped
Method
1. Heat the olive oil in a medium-sized saucepan for 1 minute, add the onion and cook gently without browning for 5 minutes, stirring occasionally.
2. Add the garlic, ginger and spices to the pan and cook gently for a further 2 minutes until they become fragrant.
3. Add the sweet potatoes and stock and bring to the boil, then reduce heat and simmer gently for 10 to 15 minutes, stirring occasionally until the sweet potatoes are tender.
4. Add the chickpeas and okra to the pan and cook uncovered for a further 5 minutes (adding a little water if the mixture becomes dry and sticks). Season with salt and pepper.
5. While the tagine is cooking, prepare the couscous by putting it in a bowl and covering with 150ml of boiling water. Leave it to stand for 5 minutes until tender, then stir in the fresh coriander and parsley.
6. Serve the tagine over the couscous in bowls.
Recipe courtesy of The Vegetarian Society. Visit www.vegsoc.org for more recipes.
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