Sweet potato and aubergine tagine

Ingredients

(Serves 4)

2 medium sweet potatoes - cut into 2cm chunks (or substitute half a butternut squash)
2 aubergines - cut into 3cm chunks
1 tin of chopped tomatoes
1tsp ground coriander
1tsp ground cumin
1tsp ras-el-hanout
1 medium onion - finely diced
1 clove of garlic - finely sliced
1 large pinch of chilli flakes
250ml vegetable stock
1 preserved lemon - flesh discarded, peel finely chopped
1 tin of chickpeas
Vegetable oil for frying
Chopped fresh mint to serve

Method

1. Preheat oven to 200 C
2. Gently fry onion, spices and garlic on medium heat for about five minutes
3. Stir in chopped tomatoes and preserved lemon peel. Bring to a gentle simmer.
4. Add sweet potato and aubergine.
5. Top up with stock until veg is barely covered. Stir and place in oven for about 1.5 hours.
6. Add chickpeas for the last 30 mins. If the tagine is watery, leave the lid off for the remaining cooking time.
7. Sprinkle with chopped mint and serve with flat bread.