Moroccan-Style Chickpea & Sweet Potato Tagine

Peel and roughly chop your brown onion[s]

Chop your sweet potato[es] (skin on) into small, bite-sized pieces

Heat a large, wide-based pan (preferably non-stick, with a matching lid) with 2 tbsp [3 tbsp] [4 tbsp] vegetable oil over a high heat

Once hot, add the chopped onion and chopped sweet potato with a pinch of salt and cook, covered, for 6-8 min or until beginning to brown

Meanwhile, boil a kettle

Drain and rinse your chickpeas

Peel and finely chop (or grate) your garlic

Once the veg is beginning to brown, add the drained chickpeas, chopped garlic, ras el hanout and a generous pinch of salt and pepper to the pan and cook for 2-3 min or until fragrant

Meanwhile, add your couscous and a pinch of salt and pepper to a heatproof bowl with 200ml [300ml] [400ml] boiled water

Cover with a tea towel and set aside until serving

Dissolve your vegetable stock mix in 250ml [375ml] [500ml] boiled water

Add the vegetable stock to the pan and stir to combine everything

Reduce the heat to medium and cook, covered, for a further 5 min or until the sweet potato is cooked through

Chop your coriander roughly, including the stalks

Add your sultanas to the pan and cook for a further 1-2 min – this is your Moroccan-style chickpea & sweet potato tagine

Fluff the softened couscous with a fork