Moroccan Tagine with Sweet Potatoes & Aubergine
I love sweet potatoes as they are so nourishing, providing a great source of vitamin A, C, and B6 as well as potassium. They also make the perfect base for this Moroccan inspired tagine. And before you say anything... I know that technically this is not a tagine in the traditional sense, but it is definitely inspired by the flavours of moroccan stews.
Great for fall & winter this hearty and filling tagine is one of my favourite recipes to date. I love making it in large batches to serve to friends or to refrigerate and eat throughout the week. It's so flavourful, chock full of veggie goodness, and warming spices. Rich and delicately sweet thanks to the dates, I love serving this over brown rice and topped with toasted cashews for some added healthy fats.
If you do try this out, let me know and if you take a photo tag me on instagram @bykindlykate #bykindlykate.
This recipe serves 6
Prep time: 20 minutes
Cook time: 40 minutes
Total time: 60 minutes
FOR THIS RECIPE YOU'LL NEED
- 1 medium white onion peeled & chopped
- 2 large sweet potatoes chopped into 1 inch pieces (about 6 cups worth)
- 1/2 large eggplant or 1 small eggplant chopped into 1 inch pieces (about 4 cups worth)
- 1 15 oz can of chickpeas rinsed & drained
- 1 15 oz can of chopped tomatoes
- 1/2 cup red wine
- 5 large handfuls of baby spinach
- 6 cloves garlic peeled & minced or pressed
- 4 dates chopped
- 1 tbsp grated fresh ginger
- 1 tsp turmeric
- 1 tsp smoked paprika
- 1 tsp cumin
- 2 tbsp tahini
- salt & pepper
- toasted cashews
- Begin by prepping all ingredients by chopping the veggies, opening cans, grating ginger & pressing garlic. I find preparing the ingredients ahead of time makes the cooking process so much easier and more enjoyable.
- Begin by adding onion, garlic, fresh ginger, turmeric, smoked paprika, cumin, and a pinch of black pepper & salt to a large frying pan or wok with 1/4 cup of water on medium to high heat.
- Once the onion start to soften, about 5-8 minutes, add in the sweet potatoes with 1 cup of water, cook covered on medium high heat for 5 minutes.
- Next add aubergine, dates, can of tomatoes, and red wine to the pan. Simmer on medium low for 25 minutes stirring occasionally.
- Stir in tahini and chickpeas and turn heat to low. Cook for five minutes.
- Add in spinach, combine, and cook until the spinach begins to wilt.
- Salt and pepper to taste.
- Serve over brown rice and top with toasted cashews and a squeeze of lemon juice.
- This will last in the fridge for 5 days, or 1 month in the freezer.