Potato & Chickpea Tagine

45 minutes
  • 2 medium white potatoes
  • 2 tbsp olive oil
  • 2 onions diced
  • 2 cloves garlic, crushed
  • 1 tbsp smokey paprika
  • 1 tbsp ground cumin
  • 1 tbsp ground turmeric
  • 1 knob peeled ginger grated
  • 200g canned chickpeas
  • 200g eggplant diced, sautéed
  • 400g tin chopped tomatoes
  • 500ml chicken stock
  • 1 lime leaf
  • 80g raisins
  • 250g couscous
  • 300ml vegetable stock
  1. Pre-heat oven to 180c.
  2. Heat oil in ovenproof pan on stove. Add onions, ginger, garlic then add dry spices and cook for 5 minutes.
  3. Add tomatoes and chicken stock and cook for 5 minutes, then add potatoes, sautéed eggplant, raisins, chickpeas and lime leaf.
  4. Cover with tin foil and place in the oven for 15 minutes, while this is cooking heat vegetable stock and pour over couscous. Cover with glad wrap for 15 minutes then fluff up using a fork.
  5. Remove tagine from oven and serve immediately with yogurt.
Curried Potato Salad

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