Preparation time is 15minutes
Cook time is 20minutes
Total time is 35minutes
Serve is for 4 people
Estimated cost per serve is 18.59 dollar
Difficulty level: 3 out of 4
13 Ingredients
Number of servings
4
- 3-4tablespoons olive oil
- 1 onion, coarsely chopped
- 1teaspoons cumin seeds
- 25grams fresh root ginger, peeled and finely chopped
- 500grams sweet potatoes, peeled and cut into bite-sized cubes
- 1/2teaspoons Spanish paprika
- 1 pinch salt
- 1 pinch freshly ground black pepper
- 8-10 pitted green olives
- 1 preserved lemon, peel only, finely chopped
- 1/2 small lemon, juice only
- 1 bunch small flat-leaf parsley, finely chopped
- 1 bunch small coriander, finely chopped
Description
In Morocco and Tunisia, sweet potatoes are often cooked in tagines, with herbs and spices, and served as a side dish or salad. The combination of green olives and preserved lemon is typically Moroccan.
Method
Step 1 of 4
Heat the oil in a tagine pot or heavy-based pan. Stir in the onion and cook for 1-2 minutes, until it begins to colour. Add the cumin and ginger, and fry until fragrant.
Step 2 of 4
Toss in the sweet potatoes along with the paprika and pour in cold enough water to just cover the base of the pot. Cover and cook gently for 10-12 minutes, until tender but firm, and the liquid has reduced.
Step 3 of 4
Season to taste and add the olives, lemon, and lemon juice. Cover and cook for a further 5 minutes to let the flavors combine.
Step 4 of 4
Stir in half the herbs and transfer the mixture to a serving dish. Garnish with the rest of the herbs and serve warm or at room temperature.
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