Shoutout to Kate Beskow, this is based on her delicious recipe (with a few tweaks!) in 15 minute vegan

The main differences here are that I didn’t add maple syrup and I caramelised the red onion separately to add on top. With tagine, the longer the better, so there’s no harm in simmering this on low for a few hours, or even overnight. If you like a bit more sweetness, add some honey or maple syrup, but this recipe doesn’t need it- the sweet potato is enough.

Serves 4

Prep: 10 mins

Cook: 15 mins

Ingredients:

1 large sweet potato, chopped into bitsize pieces

1/2 red onion chopped small

4 cloves garlic chopped small

2 inch piece of ginger chopped small

2 tsp cumin

1 tsp cinnamon

1 tsp turmeric

8 dries apricots

400g chickpeas

Glug olive oil

400ml veg stock

Good handful parsley

1 lemon

Method:

1. Heat the oil and slices in a warm pan for 1 minute until aromatic

2. Add the potato, chickpeas, garlic, ginger, and stir until coated in the spices

3. Add the stock and bring to the boil, then add the apricots and turn down to simmer (add them too soon and they can go mushy!)

4. While the tagine is simmering, put the red onion on a very low heat to caramelise

5. When the potato is softened, remove the pan from the heat and throw in the parsley with the juice of a whole lemon

6. Serve with cous cous and roasted vegetables and season with salt and pepper