Sweet potato Moroccan tagine

Sweet potato Moroccan tagine
  • Low fat
  • Low phosphate
  • Low potassium
  • Low salt
  • Vegan
  • Main meal
  • African & Caribbean
  • 1 hour or less
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Use a (salt-free) Moroccan spice mix instead of individual spices to give a more authentic flavour.

Chef

Lizzie Morey
Lizzie Morey

This warm and comforting recipe is packed with flavour, low in potassium and phosphate and a good source of fibre and plant protein.

Ingredients

120g brown rice, rinsed and drained

1 tablespoon olive oil

1 small onion, peeled and chopped

1 clove garlic, crushed

1 medium sweet potato, peeled & cubed

¼ teaspoon turmeric

¼ teaspoon ground coriander

¼ teaspoon cinnamon

¼ teaspoon fresh/ground ginger

400g tin of chickpeas, drained and rinsed

30g chopped, dried apricots or raisins 100ml low-salt vegetable stock

Handful fresh parsley orcoriander, roughly chopped

¼ lemon, juiced

Black pepper

Method

  1. Step 1

    Cook rice as per packet instructions without any added salt.

  2. Step 2

    Heat olive oil in a pan over a medium heat and cook onions for 5 minutes until soft. Add garlic and sweet potato. Mix in spices and cook for 5 minutes, stirring regularly.

  3. Step 3

    Add in apricots (or raisins) and stock; cook for a further 10 minutes. Put a lid on the pan, reduce heat and simmer for 20 minutes, until sweet potato is tender.

  4. Step 4

    Add the chickpeas to the tagine mix and cook for a further 5 minutes.

  5. Step 5

    Stir in parsley, lemon juice and a grind of black pepper.

  6. Step 6

    Serve with the cooked rice.

Food facts

Rice and sweet potato are the main sources of carbohydrate in this recipe, and the value has been provided for those trained in insulin adjustment.

Despite the use of some high potassium ingredients, such as sweet potatoes, this recipe is low in potassium, when following the quantities and serving sizes. It is suitable for those advised to lower potassium in their diet. Consider parboiling the sweet potatoes before adding to the mixture to further reduce the potassium content. The recipe is also low in phosphate, but does contain some, mainly from the chickpeas, so if you have been prescribed a phosphate binder, take as directed.

This recipe provides a source of protein and is suitable for those advised to eat more protein.

This recipe is suitable for storing in fridge or freezer, so could be prepared in advance.

Use a (salt-free) Moroccan spice mix instead of individual spices to give a more authentic flavour.