Chickpea Maple Pan-Tagine

  • W02
  • Mains
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  • 2 tsp cumin
  • 1 tsp paprika
  • 1 tsp turmeric
  • ½ tsp cinnamon
  • 1 large sweet potato
  • 1 red onion
  • 2 handfuls green beans
  • 2 cloves garlic
  • 2cm piece ginger
  • 300ml veg stock
  • 1 tin chickpeas
  • 6 dried apricots
  • 1 tbsp maple syrup
  • Generous handful fresh flat-leaf parsley
  • 1 tbsp lemon juice

  1. Peel and dice 1 large sweet potato into small chunks.

  2. Finely chop 1 red onion and 2 handfuls green beans.

  3. Add to a large pan and infuse over medium heat for 1m:

    • 2 tbsp water
    • 2 tsp cumin
    • 1 tsp paprika
    • 1 tsp turmeric
    • ½ tsp cinnamon

  4. Add the chopped vegetables to the pan and increase heat to high. Sauté for 2m. Finely chop and add 2 cloves garlic and 2cm ginger. Cook 1m longer.

  5. Add 300ml veg stock. Bring to the boil, then reduce heat and simmer 10m.

  6. Add and cook 5m:

    • 1 tin chickpeas, drained
    • 6 dried apricots, chopped
    • 1 tbsp maple syrup

  7. When the sweet potato has softened, remove pan from the heat and stir in a generous handful of fresh flat-leaf parsley and 1 tbsp lemon juice. Season to taste.

From 15 Minute Vegan