Sweet Potato and Chickpea Tagine

A delicious vegetarian dish. View our selection of vegetarian ready meals and frozen vegetables.

Portions: 4


  • 90g Drained Chickpeas
  • 85g Roasted Red Onion Wedges
  • 100g Sweet Potatoes (cut into 20mm dice)
  • 110g Water
  • 180g Chopped Tomatoes
  • 20g Raisins
  • 20g Diced Apricots
  • 1g Ground Cinnamon
  • 3g Ground Cumin
  • 3g Ground Coriander
  • 9g Fresh Coriander (chopped))
  • 1g Coarse Ground Peppercorns
  • 10g Vegetable Stock Paste
  • 20g Tomato Puree
  • 1g Ground Turmeric
  • 7g Ginger Puree
  • 8g Garlic Puree
  • 7g Lemon Juice
  • 10g Olive Oil
  • 0.1g Dried Chilli Flakes
  • 1g Cumin Seeds
  • 1.5g Paprika
  • 5g Cornflour


  1. In a medium sized saucepan over a low heat, place the olive oil and then heat through.
  2. Add the cumin seeds and fry until they start to release their aroma. Then add the Chickpeas, Sweet potatoes and red onions wedges along with the cinnamon, cumin, ground coriander, turmeric, ginger, garlic, lemon juice, dried chilli flakes and paprika.
  3. Cook slowly until the potatoes and chickpeas are coated in the spices and have softened just a little.
  4. Then add the chopped tomatoes, coarse black peppercorns, water and vegetable stock paste. 
  5. Cook this out for a few minutes until the mixture starts to thicken. 
  6. Add the Raisins, Dried Apricots and Tomato puree and cook out for a little while. 
  7. Dilute the cornflour and then add to the tagine to thicken. Then finally fold in the chopped coriander. 

N.B.: This recipe can be served with either plain or flavoured rice or with cous cous