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Prep
10m
Cook
40m
Total
50m
Prep
10m
Cook
40m
Total
50m
Shop my Kitchen
Unprocessed Made Easy: Quick, Healthy, Family-Friendly Meals
Shallow Cast Iron Casserole
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Preheat the oven to 200°C. Peel the sweet potato and chop into bite-sized chunks, then drizzle over half the olive oil and sprinkle over a little salt and pepper.
2 tbsp Olive oil
4 Sweet potatoes
Salt & Pepper
Step 2
Bake for 20–25 minutes, until soft and browned.
Step 3
Heat a little oil in a pan and add the chopped onion. Cook for around 5 minutes until soft, then add the garlic and cook for a few more minutes.
1 Onion
2 Garlic cloves
Step 4
Add the red peppers and cook for a few more minutes.
2 Red peppers
Step 5
Mix in the chopped aubergine, cumin, coriander, cinnamon, harissa paste, dried apricots and honey and cook for a couple more minutes until fragrant.
2 Aubergines
1 tsp Ground cumin
1 tsp Ground coriander
1 tsp Ground cinnamon
3 tbsp Harissa paste
75 g Dried apricots
1 tbsp Honey
Step 6
Stir in the rest of the ingredients and simmer for 25–30 minutes until the aubergine is soft and the sauce has slightly thickened.
1 Chickpeas
1 Chopped tomatoes
300 ml Vegetable stock
Step 7
Once it’s done, serve topped with chopped parsley alongside some couscous.
1 handful Parsley
Couscous
For
4
M
I
2
tbsp
Olive oil
4
Sweet potatoes, chopped
1
Onion, large, chopped
2
Garlic cloves, minced
2
Red peppers, chopped
2
Aubergines, small, chopped
1
tsp
Ground cumin
1
tsp
Ground coriander
1
tsp
Ground cinnamon
3
tbsp
Harissa paste
75
g
Dried apricots, chopped
1
tbsp
Honey
1
Chickpeas , 400g tin, drained and rinsed
1
Chopped tomatoes, 400g tin
300
ml
Vegetable stock
Salt & Pepper , to taste
To serve
1
handful
Parsley, chopped
Couscous, to serve
Per Serving
Calories
503kcal
Fat
16g
Saturates
3g
Carbs
69g
Sugar
40g
Protein
12g
Fibre
19g
Sodium
520mg
Harissa varies in heat between brands, so choose a mild or hot paste to suit your preference.
For a vegan version, replace the honey with maple syrup.
For a gluten-free version, use suitable vegetable stock and harissa paste, and serve with rice, quinoa or gluten-free couscous.
Nutrition is based on approximately 800 g sweet potato, 400 g aubergine and 45 g Belazu Rose Harissa Paste, with the remaining ingredients divided between four servings. Couscous is not included.
Storage and freezing
Storage: Cool promptly and refrigerate in an airtight container within 2 hours. Eat within 2 days. Store the tagine separately from the couscous.
Freezing: Freeze cooled tagine in individual portions in freezer-safe containers. Use within 3 months for best quality. Defrost in the fridge and eat within 24 hours.
Reheating: Reheat in a saucepan or microwave until steaming hot throughout, stirring occasionally. Add a splash of water if the sauce has thickened. Only reheat once.
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