Sweet Potato Chickpea Tagine with Couscous
- 38 min
- β β¬2.85
- 2 servings
- Easy
chickpeas, courgette, and carrots: a straightforward vegan combination for an everyday dinner.
Estimates per serving for 2 people. Check labels if you have allergies. BundeslebensmittelschlΓΌssel (BLS) 4.0. Calculation and sources.
Allergens
- gluten
- celery
Equipment
- stove
Prepare
Dice the sweet potato
Dice the sweet potato, courgette, and carrot; finely chop the onion and garlic. Rinse the chickpeas.
Cook
Heat the olive oil
Heat the olive oil. Fry the onion and carrot for 4 minutes, then toast the garlic, cumin, and smoked paprika for 1 minute.
Add the sweet potato
Add the sweet potato, courgette, chickpeas, canned tomatoes, stock powder, and the tap water listed in the ingredients. Cover and simmer gently for 18 minutes.
Steam and fluff the couscous
Pour the tap water listed in the ingredients over the couscous, leave for 5 minutes, then fluff with a fork.
Finish
Serve the tagine with couscous
Taste the tagine and divide it between the serving bowls with the fluffy couscous.
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