Carrots, sweet potato and chickpeas with Moroccan spice

Working with The University of Sheffield

Season: AutumnSpringWinter

Here’s an idea for the carrots and sweet potato in the veg boxes. No sweet potato? You could substitute swede, turnip or regular potato.

Serve with couscous and any kind of green veg on the side – sauteed spring greens, purple sprouting broccoli or even some sliced cucumber.

Ingredients

500g carrots, scrubbed

300g sweet potato, peeled

2 tbsp olive oil

1 large onion, chopped

3 garlic cloves, finely chopped

2 tsp smoked paprika

2-3 tsp ras-el-hanout

½ tsp ground cinnamon

Pinch of chilli flakes (optional)

1 tin of chickpeas, drained, rinsed

400g tin of chopped tomatoes

500ml veg stock

1 tbsp ground almonds

Method

Dice the carrots and sweet potato into bite-sized chunks.

Heat the olive oil in a large deep pan. Add the chopped onion and cook for about 5 minutes. Add the garlic and spices, stir well and cook for 2 minutes. Add a pinch of chilli flakes if you like a bit of extra heat.

Add the carrots and sweet potato. Stir them through and sweat them for 2 or 3 minutes. Then add the tomatoes and veg stock. Bring to the boil. Then turn the heat down and simmer gently until sauce is thick and the veg are soft, about 20 minutes, stirring occasionally.

Add the ground almonds and chickpeas, stir and season to taste, and simmer for a few more minutes.

Serve on cooked couscous. Add chopped parsley and/or mint on top.