North African inspired with warming spices. Very beginner-friendly and great for batch cooking. Serve with couscous or flatbread. Serves 4

Ingredients

• 2 x 400g cans chickpeas, drained and rinsed
• 600g sweet potato, peeled and cut into 2cm cubes
• 2 tbsp olive oil
• 1 large onion, finely chopped
• 3 garlic cloves, minced
• 1 tsp fresh ginger, grated
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp cinnamon
• ½ tsp turmeric
• ½ tsp chilli flakes
• 1 tsp smoked paprika
• 2 tbsp tomato puree
• 400g can chopped tomatoes
• 300ml vegetable stock
• 50g dried apricots, roughly chopped (optional — adds sweetness)
• Salt to taste
• Fresh coriander and lemon wedges to serve

Method

• Heat the oil in a large pan or tagine over medium heat. Add the onion and cook for 8 minutes until golden.
• Add the garlic and ginger, cook for 1 minute.
• Add all the spices and tomato puree. Stir and cook for 2 minutes.
• Add the sweet potato, chopped tomatoes, stock and apricots (if using). Stir well.
• Bring to the boil, then cover and simmer for 20–25 minutes, stirring occasionally, until the sweet potato is tender.
• Add the chickpeas and stir through. Simmer uncovered for a further 5 minutes to thicken.
• Season with salt and a squeeze of lemon. Top with fresh coriander.
• Serve with couscous or flatbread.