This Vegetable Tagine uses our Baby Blend as a gentle flavouring – acting as an introductory ras el hanout or berbere spice mix. I found that the addition of dried apricots and yoghurt were reassuring flavours and this has become a firm favourite. It’s very easy to scale up and freezes well.
½ onion (red or brown), diced
1 sweet potatoes (150g), small dice
1 clove of garlic, crushed
½ tsp Baby Blend
1tsp tomato puree
500ml water (or no-salt bouillon stock)
6 dried apricots, sliced
½ tin of chickpeas (200g)
To serve: couscous, rice or bulgur wheat / spoon of plain yoghurt
Heat the olive oil in a saucepan on a medium-low heat. Add the onions and sweet potatoes and cook until the onion is soft.
Add the garlic to the pan and cook until fragrant (30 seconds), then stir in the baby blend and tomato puree.
Cover with water (or stock, if using) and bring it up to a simmer. Add the dried apricots and chickpeas then cover and continue to cook on a gentle simmer for 30 minutes or until the sweet potato is soft and tender.
Serve couscous, rice or bulgur wheat and a spoon of plain yoghurt – and freeze the rest into individual portions.
NOTE: Perhaps I’m alone here, but Florence isn’t great with a chickpea so I squash them flat with the back of a fork before giving them to her.