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Chickpea, Sweet Potato and Kale Tagine with Halloumi

The perfect dish to make use of your pantry staples: tinned chickpeas, tomatoes, dates, almonds and a warming blend of spices - creating a fragrant stew.

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‍Breakdown

Start by cooking the quinoa.
Prepare the braised chickpeas and sweet potato.
Cook the halloumi.
Top with almonds, halloumi, dollops of yoghurt and coriander; serve alongside the quinoa and enjoy!

Tips

Add more water (or stock) If you would like thinner consistency. If you would like a thicker consistency, continue to simmer with the lid off for a few minutes.
This dish is freezer friendly, freeze for up to 3 months. Defrost before reheating, this ensures the vegetables and chickpeas don't go “mushy.”

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Meal prep guide - if you followed the meal prep guide you would have already made the spice blend and chopped the sweet potatoes.

This recipe serves four if you’re cooking for two, half the recipe.

To reduce food waste we recommend:

Use 1 small onion or shallot.
Omit the tomato paste and water, and use one 1 can of tinned tomatoes.
Use only 1 variety of sweet potato.
Make our crispy chickpeas with the remaining chickpeas, these are delicious salad toppers or could even replace the roasted almond in this dish.

INGREDIENTS Ingredients

Tagine

1 brown onion (finely diced)
1 garlic cloves (crushed)
1 Tbsp fresh ginger (grated)
2 tsp ground cumin
2 tsp ground coriander
1 tsp turmeric
½ tsp cinnamon
½ tsp chilli flakes
2 Tbsp tomato paste
1 small orange sweet potatoes (cut into small bite-sized pieces)
1 small purple sweet potatoes (cut into small bite-sized pieces)
400g tin chickpeas (drained and rinsed)
400g tin crushed tomatoes
400ml water
6 dried dates (roughly chopped)
1 bag kale (roughly torn)
Olive oil
Salt and pepper

Serve with

1 ½ cup white quinoa
180g-200g halloumi (sliced)
¼ cup almonds (roasted and roughly chopped)
¼ cup fresh coriander (finely chopped)
⅓ cup thick greek yoghurt
Olive oil or butter

Start by cooking your quinoa - cook as per packet instructions. Once cooked, keep a lid on to stay warm and set aside.
Meanwhile, heat a large pot over medium-high heat, add 1-2 Tbsp of olive oil, onion, salt and pepper; cook for about 5-7 minutes or until the onion is soft and translucent.
Add the garlic and ginger; cook for 1 minute, then add the cumin, coriander, turmeric, cinnamon and chilli flakes; cook for another minute or until fragrant.

Add tomato paste, chickpeas and sweet potato; stir to coat in the spices.

Add tinned tomatoes, water (use the tin to measure the water) and dates; pop the lid on and bring to a simmer for 25-30 minutes or until the sweet potato is tender, then stir through the kale and cook until wilted.

To cook the halloumi, add a little olive oil or butter to a large pan. Once hot and bubbling, add the halloumi and cook for a couple of minutes on each side until golden brown.

Top the tagine with almonds, halloumi, dollops of yoghurt and coriander; serve alongside the quinoa.

VARIATIONS

Vegetables

Swap sweet potato for pumpkin and/or carrot.
For a summer variation swap sweet potato for eggplant, zucchini and capsicum.

Other

Swap quinoa for basmati rice.
For a lighter option omit serving with a grain.

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