How to make Henry Firth and Ian Theasby’s roasted sweet potato tagine

“Whisk away to the Middle East with this hearty tagine,” say Henry Firth and Ian Theasby – AKA vegan YouTubers, BOSH!

“It’s sweet, fragrant and easy to make. You can replace the preserved lemon with the grated zest of a lemon, the juice of half a lemon and an extra pinch of salt. It’s also great with salad rather than the couscous for a lighter lunch.”

Print Recipe

Nutrition Facts

Roasted sweet potato tagine

Amount Per Serving

Calories 630 Calories from Fat 153

% Daily Value*

Fat 17g26%

Saturated Fat 2g13%

Sodium 278mg12%

Potassium 1339mg38%

Carbohydrates 107g36%

Fiber 16g67%

Sugar 23g26%

Protein 17g34%

Vitamin A 25022IU500%

Vitamin C 37mg45%

Calcium 181mg18%

Iron 6mg33%

* Percent Daily Values are based on a 2000 calorie diet.

Roasted sweet potato tagine

This warming vegan dinner will feed a crowd.

Cook Time50 minutes mins

Course: Main Course

Cuisine: Middle Eastern

Servings: 6

Calories: 630kcal

Author: Henry Firth and Ian Theasby

Equipment

• Baking tray
• Saucepan
• Mixing bowl

Ingredients

• 1 kg sweet potatoes
• 3 tbsp olive oil
• 2 medium red onions
• 1 red chilli fresh
• 2 garlic cloves
• 6 cm piece fresh ginger
• 30 g fresh coriander
• 100 g dried apricots
• 2 tbsp harissa paste
• 2 tsp ras el hanout
• 2 tsp ground cumin
• 2 tsp ground coriander
• 1/2 tsp sugar
• 2 x 400 g tins of chopped tomatoes
• 200 ml water
• 240 g chickpeas
• salt
• black pepper

For the lemon and almond couscous

• 1 lemon preserved
• 1.5 tbsp extra-virgin olive oil
• 1 tsp ground cumin
• 300 g couscous
• 400 ml boiling water
• 50 g flaked almonds
• 20 g fresh coriander leaves

Method

• Preheat oven to 180°C. First roast the sweet potato. Chop the sweet potatoes into 3cm chunks. Spread over a baking tray. Drizzle with one tablespoon of the olive oil and season with salt and pepper. Put in the oven and bake for 25 minutes.
• Meanwhile, peel and finely chop the red onions. Rip the stem from the chilli, cut it in half lengthways and remove the seeds, then finely chop. Peel and grate the garlic. Peel the ginger by scraping off the skin with a spoon and grate. Pluck the leaves from the coriander, put them to one side and thinly slice the stems. Roughly chop the dried apricots. Drain the chickpeas.
• To make the tagine, place the saucepan over a medium heat and add the rest of the olive oil. Add the onions and fry for four to five minutes, stirring, until starting to soften. Add the chilli, garlic, ginger and chopped coriander stems and stir for two minutes. Add the harissa paste, ras el hanout, cumin, ground coriander and sugar and stir for one minute. Add the chopped tomatoes and water. Lower the heat and simmer for seven to nine minutes. Stir in the drained chickpeas and apricots. Put the lid on and simmer for eight to 10 minutes, stirring occasionally. Take the lid off the pan, taste and season. Add the coriander leaves and roasted sweet potato and stir. Reduce the heat to low and put the lid back on the pan.
• To make the couscous, halve the preserved lemon and put it into a mixing bowl. Add the olive oil, cumin, couscous and boiling water. Cover with a dinner plate and set aside for eight to 10 minutes.
• Meanwhile, spread the flaked almonds over a baking tray. Put in the oven and bake for four minutes, until lightly browned. Finely chop the coriander leaves.
• Back to the couscous. Remove the preserved lemon and fluff the couscous with a fork. Reserve a quarter of the toasted almonds and a quarter of the chopped coriander leaves and fold the rest into the couscous. Taste and season with salt and pepper.
• Divide the couscous among bowls and top with the tagine. Garnish with the reserved almonds and coriander and serve.

Nutrition

Calories: 630kcal | Carbohydrates: 107g | Protein: 17g | Fat: 17g | Saturated Fat: 2g | Sodium: 278mg | Potassium: 1339mg | Fiber: 16g | Sugar: 23g | Vitamin A: 25022IU | Vitamin C: 37mg | Calcium: 181mg | Iron: 6mg

BISH BASH BOSH! by Henry Firth and Ian Theasby, photography by Lizzie Mayson, is published by HQ, HarperCollins.

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