Getting autumnal with my Sweet potato, black bean & chickpea tagine stew!

Simple but so tasty - Served with crushed potatoes and courgette hummus.

This delicious meal packed with veg, spices, flavour, health and all the good things.

Here’s the recipe - enjoy!

Much love, Niki xxx

2 red onions, chopped
1 tbsp olive oil
4 garlic cloves
1 large sweet potato, peeled cut into 1 1/2 cm chunks
2 tbsp tagine paste/apricot harissa paste
500ml vegetable stock
2 tbsp sun dried tomato paste
100g pitted green olives
1 700g jar queen black beans, drained
200g chickpeas, rinsed and drained
4 dried apricots, chopped
4 tbsp chopped fresh mint

Tahini sauce
Juice 1/2 lemon
2 tbsp tahini
50 ml water
2 tbsp extra virgin olive oil

Fry your onion in a large sauce pan with some olive oil until soft.
Now add the garlic and sweet potato. Fry for 2-3 minutes then add the paste/harissa and veg stock.
Simmer for approx 10 minutes until the sweet potato is just tender then add the remaining ingredients.
Stir well, then cook for another 5 minutes. Stir occasionally.
Finally add the fresh mint and season to taste.
To make the tahini sauce, add all the ingredients to a jar and mix to combine
Serve the tagine with the tahini sauce, crispy potatoes and courgette hummus.

#tagine #stew #comfortfood #eatmoreveg #beans