Plant-based· VG · GF · DF

Chickpea & Sweet Potato Tagine

Name: Chickpea & Sweet Potato Tagine
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: North African
Ingredients: 1 tin (240g drained) chickpeas, rinsed; 400g sweet potato, 1.5cm dice; 250g carrot, diced; 250g courgette, 1cm dice; 50g quinoa, rinsed; 30g spring onions, sliced; 2 cloves garlic, crushed; 10g fresh ginger; 15ml rapeseed oil; 12g cumin, coriander, cinnamon, turmeric, sweet paprika; 10ml maple syrup; 15g fresh coriander; 1 cube stock cube; 350ml water

Chickpeas, sweet potato, carrot and courgette in a warm cinnamon and cumin sauce, with quinoa for body.

makes 18 blocks, about 20p each

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BatchJoy

batchjoy.com/recipes/chickpea-and-sweet-potato-tagine/

Illustration of a bowl of Chickpea & Sweet Potato Tagine

Time: 45 min15 min prep · 30 min cook
Makes: 18 blocks
Cost per blockPer block: 20p
Calories per blockCalories: 68 kcal
Fibre per blockFibre: 2.4g

You’ll need

Batch size

blocks

1 tin (240g drained)chickpeas, rinsed
400gsweet potato, 1.5cm dice
250gcarrot, diced
250gcourgette, 1cm dice
50gquinoa, rinsed
30gspring onions, sliced
2 clovesgarlic, crushed
10gfresh ginger
15mlrapeseed oil
12gcumin, coriander, cinnamon, turmeric, sweet paprika
10mlmaple syrup
15gfresh coriander
1 cubestock cube
350mlwater

Allergens: none of the 14 major allergens in the ingredients as listed. Check the labels on stock cubes, sauces and pastes, as brands vary.

Serve it

Couscous · Flatbread and lactose-free yoghurt · A jacket potato

Method

Step 1: Soften the carrot in the oil for 6 minutes. Add the garlic, ginger and spices for 1 minute.
Step 2: Add the sweet potato, quinoa, stock and maple syrup. Simmer for 15 minutes.
Step 3: Add the courgette and chickpeas and simmer 10 minutes, crushing a little sweet potato to thicken.
Step 4: Stir in the spring onions and coriander.
Step 5: Cool and freeze in 70g blocks.

Nutrition (estimated)
	kcal	protein	carbs	fat	fibre	salt
Per block	68	2.2g	11.4g	1.5g	2.4g	0.29g
Per 3 blocks	204	6.6g	34.2g	4.5g	7.2g	0.87g

Cook’s notes

Quinoa thickens the stew and adds protein.
Serve with a spoon of lactose-free yoghurt and fresh herbs.
Add a handful of spinach when reheating.

Serve it

Couscous · Flatbread and lactose-free yoghurt · A jacket potato.

This is general guidance, not medical advice. IBS triggers vary from person to person, so talk to your GP or a registered dietitian before changing your diet.

Freeze, reheat and serve

Freeze: Cool it within two hours, portion it into 70g blocks in a silicone tray, then bag and label them. It keeps for 3 months.
Reheat: Microwave 3 blocks, covered, for 1 minute, stir, then heat for another 1 to 2 minutes until piping hot all the way through. Or warm them in a pan with a splash of water. Never refreeze thawed blocks.
A portion: 3 blocks (210g) make a dinner for one adult: about 204 kcal and 6.6g protein before rice, bread or potatoes.

Chickpea & Sweet Potato Tagine questions

Do I need to rinse the quinoa?

Rinsing washes off quinoa's natural bitter coating, so the stew doesn't taste soapy. Many brands are pre-rinsed, but a quick rinse in a sieve does no harm.

What can I use instead of courgette?

Diced red pepper or green beans work well. Add them at the same point and simmer until just tender.

How thick should it be before freezing?

Thick enough to hold its shape on a spoon, with some of the sweet potato broken down into the sauce. If it is still loose after the chickpeas have simmered, crush a little more sweet potato and give it a few more minutes.