Spiced Vegetable Tagine


½ sweet potato, about 100g peeled and cut into roughly 2cm chunks

1 courgette, halved lengthways, sliced into 2cm half-moons

½ red pepper, cut into roughly 2.5cm chunks

2 tsp coconut oil

½ red onion, thinly sliced

1 garlic clove, thinly sliced

½ tsp ground coriander

½ tsp ground cumin

200g tin chopped tomatoes

1 tsp harissa paste

1 tsp clear honey

8 pitted green olives – halved (optional)

200g tinned chickpeas, rinsed and drained

handful chopped fresh coriander, to garnish


1. Preheat the oven to 180C . Mix the sweet potato, courgette and red pepper in a large bowl. Season generously with salt and pepper.

2.Heat half the oil in a large, non-stick frying pan over a high heat. When the pan is hot, add the vegetables stirring and turning regularly, for 3—4 minutes, or until lightly browned. Heat the remaining oil in another frying pan, add the onions and fry for 3—5 minutes.

3. Add the garlic, coriander and cumin and fry for 1—2 minutes, stirring frequently. Stir in the chopped tomatoes, harissa paste, honey, olives and chickpeas until well combined.

4. Add the vegetables and cook for 2—3 minutes. Transfer to an ovenproof dish and put in the oven. Cook for 20 minutes, then stir in 50ml cold water until well combined and return to the oven, covered, for a further 15 minutes, or until the tagine is thick and the vegetables are tender.

5. Sprinkle the tagine with the chopped coriander. Serve with cauliflower rice or cauliflower steaks.