Serves - 4

Prep time - 10 mins

Cook time - 35 mins

Ingredients:

2 tbsp olive oil

1 large onion, diced

2 large sweet potatoes, peeled and cubed

2 large potatoes, cubed

2 large carrots, peeled and chopped

2 tbsp Amboora Signature Ras El Hanout

2 tins chopped tomatoes

200g soft dried apricots

250ml vegetable stock

1 tin chickpeas

 

Method

1. In your tagine pot, heat the olive oil and gently fry the onions over a medium heat until softened.
2. Add the sweet potato, potato and carrots along with the ras el hanout and cook for around 10 minutes.
3. Add the chopped tomatoes, apricots and vegetable stock and gently simmer for 20 minutes until the vegetables are softened. Then add the chickpeas and cook for another 5 minutes.
4. Once everything is cooked, season to taste and add more ras el hanout if desired.
5. Serve the tagine with your choice of side, such as rice, bread, or couscous. Bsaha!