Chickpea, Sweet Potato and Okra Tagine

Pulses provide a valuable source of fibre and useful source of zinc which is essential for maintaining a strong immune system.


Serves 2
adults
466
Kcals
per serving

15 Mins
prep

25 Mins
cooking

Recipe
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Ingredients

Couscous   (100g)
1 tbsp olive oil (15ml)
1 small onion, finely chopped  (75g)
1 clove garlic, peeled and crushed  (6g)
1 inch piece ginger, peeled and grated  (20g)
1 tsp ground cumin  (3g)
1/2 tsp ground cinnamon  (2g)
1/4 tsp ground allspice  (1g)
2 large sweet potatoes, peeled and cubed  (400g)
250ml low sodium vegetable stock
1 x 200g can chickpeas, drained and rinsed  (130g)
Okra, topped and tailed and cut into 1cm pieces  (100g)
Pinch of salt
Pinch of ground black pepper
Fresh coriander, finely chopped  (10g)
Fresh flat leaf parsley, finely chopped  (10g)

Method

  1. Prepare the couscous by putting it in a bowl and covering with 150ml of boiling water. Leave to stand for 5 minutes until tender.
  2. 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.
  3. Add the garlic, ginger and spices to the pan and cook gently for a further 2 minutes until they become fragrant.
  4. Add the potatoes and stock and bring to the boil, then reduce heat and simmer gently for 10-15 minutes, stirring occasionally until they are tender.
  5. 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 the salt and pepper.
  6. While the tagine is cooking stir the coriander and parsley into the couscous.
  7. Serve the tagine over the couscous in bowls.
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Nutritional information per serving

466kCal, 1965kJ
13.5g
9.4g
1.5g
87.2g
16g
7.9g
393mg

© The Vegetarian Society