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Sweet potato, zucchini and chickpea tagine

  • 0:10 Prep
  • 0:25 Cook
  • 4 Servings


  • Pinch of saffron threads
  • 250ml (1 cup) hot water
  • Olive oil spray
  • 1 red onion, finely chopped
  • 2 garlic cloves, crushed
  • 2 teaspoons finely grated fresh ginger
  • 2 teaspoons ground cumin
  • 400g can chopped tomatoes
  • 500g sweet potato (kumara), peeled, cut into 2cm pieces
  • 400g can no-added-salt chickpeas, rinsed, drained
  • 1 large zucchini, trimmed, halved lengthways, sliced
  • 2 teaspoons honey
  • Fresh coriander leaves, to serve

Spiced quinoa

  • 150g (1 cup) quinoa
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground turmeric
  • 500ml (2 cups) water


  • 1
    Combine the saffron and half the water in a heatproof jug. Set aside for 10 minutes to infuse.
  • 2
    Heat a large heavy-based saucepan over medium heat. Spray with oil. Cook the onion, stirring, for 5 minutes or until soft. Add the garlic, ginger and cumin. Cook, stirring, for 1-2 minutes or until aromatic.
  • 3
    Add the saffron mixture, tomato and remaining water. Bring to the boil. Add the sweet potato and chickpeas. Cover and simmer for 15 minutes or until tender. Add the zucchini. Simmer for 3 minutes or until the zucchini is tender crisp. Stir in the honey. Season with pepper.
  • 4
    Meanwhile, to make the spiced quinoa, place the quinoa, cumin, turmeric and water in a saucepan. Bring to the boil. Reduce heat to low. Cover and simmer for 12-15 minutes or until the water evaporates.
  • 5
    Serve the tagine with the spiced quinoa and coriander leaves.

Source: taste.com.au


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