Chickpea, Sweet Potato and Okra Tagine

Ingredients

• 100g couscous
• 1 tbsp olive oil
• 1 small onion, finely chopped
• 1 clove garlic, peeled and crushed
• 1 inch piece ginger, peeled and grated
• 1 tsp ground cumin
• ½ tsp ground cinnamon
• 1 tsp ground allspice
• 2 large sweet potatoes, peeled and cubed
• 250ml low sodium vegetable stock
• 1 x 200g can chickpeas, drained
• 100g okra, topped, tailed and cut into 1cm pieces
• A pinch of salt
• A pinch of ground black pepper
• 10g coriander, chopped
• 10g flat leaf parsley, chopped

Method

1. Prepare the couscous by putting it in a bowl and covering with 150ml of boiling water. Leave to stand for 5 minutes until tender.
2. Heat the olive oil in a medium sized saucepan for 1 minute, add the onion and cook gently without browning for 5 minutes, stirring occasionally.
3. Add the garlic, ginger and spices to the pan and cook gently for a further 2 minutes until they become fragrant.
4. Add the potatoes and stock and bring to the boil, then reduce heat and simmer gently for 10 to 15 minutes, stirring occasionally until they are tender.
5. Add the chickpeas and okra to the pan and cook uncovered for a further 5 minutes (adding a little water if the mixture becomes dry and sticks). Season with the salt and pepper.
6. While the tagine is cooking, stir the coriander and parsley into the couscous.
7. Serve the tagine over the couscous in bowls.