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Sweet Potato and Chickpea Tagine

Warmly spiced sweet potato and chickpeas with spinach, served over rice.

Ingredients

• 1 tbsp olive oil
• 1 onion
• 3 garlic cloves
• 20 g fresh ginger
• 2 tsp ground cumin
• 2 tsp ground coriander
• 1 tsp ground cinnamon
• 700 g sweet potatoes
• 400 g tinned chopped tomatoes
• 800 g tinned chickpeas
• 400 ml water
• 100 g baby spinach
• 300 g basmati rice
• 1 lemon

Method

1. Chop the onion, and peel and grate the garlic and ginger. Peel the sweet potatoes and cut them into chunks. Drain and rinse the chickpeas.
2. Heat the oil in a large pan over a medium heat. Add the onion and cook for 6 minutes until soft.
3. Add the garlic, ginger, cumin, coriander and cinnamon and cook for 1 minute.
4. Add the sweet potato, tomatoes, chickpeas and water. Bring to the boil.
5. Cover, turn the heat down and simmer for 25 minutes, until the sweet potato is tender.
6. Meanwhile, cook the rice following the packet instructions.
7. Stir the spinach into the tagine and cook for 1 to 2 minutes until wilted.
8. Taste and season with salt and pepper, add a squeeze of lemon juice and serve over the rice.