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