2mediumsweet potatoes (3 cups) (525g)peeled and cut into chunks
1mediumeggplant / aubergine (265g)cut into chunks
2mediumzucchini / courgette (1kg)cut into medium chunks
1 ½tspground cumin
2cupscanned diced tomatoes (1 x 400g can of chopped tomatoes)
½cupdried ready to eat apricots (100g)cut in half lengthways
2 ½cupsvegetable stock (500ml)
1 ½cupscooked chickpeas (1 x 400g can)
1dried bay leaf
½tspcracked black pepper
2tbspfinely chopped flat leaf parsley
Preheat the oven to 392 F / 200 CHeat the oil in a large dutch oven or casserole dish with a tight-fitting lid.Add the onion and cook for about 1o minutes stirring often.
Add the eggplant/aubergine and garlic and cook for about 2 minutes then add the zucchini/courgette and cook for another 2 mins.
Now add the spices and stir well, then add the harissa. Stir everything together.Pour in the minced (chopped) tomatoes and the stock.Then add the sweet potatoes, chickpeas, apricots and honey and stir everything together. Add the bay leaf then place the lid on the dish and pop it in the oven.Cook for 20 - 30 minutes.
Once the sweet potatoes are cooked and the sauce has reduced a bit then your tagine is done.Stir in the chopped parsley and serve.
Serve with couscous or rice with extra chopped parsley.
Nutritional information is approximate and does not include couscous.
You do not need a clay tagine to make this, I don't have one and made in this is a dutch oven/casserole dish with a tight-fitting lid.
If you wish to make this recipe vegan, you should use a vegan stock and omit the honey. You could use agave nectar or maple syrup if you wish.
Any leftovers can be stored in the fridge and reheated the next day on the hob or in the microwave. For freezing instructions please see the post.
This recipe is on the spicy side, if you plan on serving this to young children then you can reduce the heat by reducing the amount of harissa you use. Half a level tablespoon should do the trick.
Also please be aware that children under 12 months of age should avoid honey altogether.