An orange ringed, pale green tagine pot sits on a rustic wooden surface. From within the lid’s conical peak, aromatic steam tendrils escape. The intense orange of the tenderly cooked sweet potatoes, the braised aubergines' velvety textures blend with the chickpeas, forming a vibrant color canvas, contrasted by the pop of ruby-red pomegranate seeds and refreshing green mint leaves sprinkled on top.

Africana-Mediterranean Sweet Potato and Chickpea Tagine

Name: Africana-Mediterranean Sweet Potato and Chickpea Tagine
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4 servings
Cuisine: Fusion
Ingredients: 2 large sweet potatoes peeled and cubed; 1 large aubergine sliced into half-inch pieces; 1 cup chickpeas soaked and rinsed; 4 ripe tomatoes chopped; 1 pomegranate arils only; 1 teaspoon cumin seeds no prep; 1 teaspoon coriander seeds no prep; 1 teaspoon fennel seeds no prep; 2 cloves garlic minced; 1 inch ginger grated; 1 bunch fresh mint leaves only; 1 bunch fresh coriander leaves only; 4 tablespoons olive oil no prep; to taste salt no prep

Seasonal sweet potato tagine with a refreshing pomegranate burst.

Category Main Course

Prep 20 minutes

Cook 40 minutes

Style Fusion

Technique Simmering

Diet Friendly Mediterranean

Daily recipe · August 19, 2023

A little about this dish

This culinary wonder brings you closer to the fusion of Mediterranean and African Cuisine. Our star ingredient is sweet potatoes, known both in Mediterranean and African cuisines, backed up by juicy pomegranates and hearty chickpeas which we will transform into an inspiring, wholesome meal full of flavors and colors.

Ingredients (for 4)

Large sweet potatoes — 2 — peeled and cubed
Large aubergine — 1 — sliced into half-inch pieces
Chickpeas — 1 cup — soaked and rinsed
Ripe tomatoes — 4 — chopped
Pomegranate — 1 — arils only
Cumin seeds — 1 teaspoon — no prep
Coriander seeds — 1 teaspoon — no prep
Fennel seeds — 1 teaspoon — no prep
Cloves garlic — 2 — minced
Inch ginger — 1 — grated
Bunch fresh mint — 1 — leaves only
Bunch fresh coriander — 1 — leaves only
Olive oil — 4 tablespoons — no prep
Salt — to taste — no prep

Preparation

Step 1 — 🍳🍆🍠

Heat the olive oil in a tagine or large pan. Add the aubergine slices and sweet potatoes, fry until golden.
Step 2 — 🥘🌰🌿

Add the minced garlic, grated ginger, cumin seeds, coriander seeds, and fennel seeds. Fry for another two minutes.
Step 3 — 🍅🥘⏲️

Add the chopped tomatoes and cover the pan. Let it simmer for 15 minutes until the tomatoes have broken down to a sauce.
Step 4 — 🥘🌱⏲️

Drain and rinse the chickpeas before adding them to the pan. Continue to simmer for another 20 minutes until the sweet potatoes are tender.
Step 5 — 🍴🍒🌿

Season with salt to taste. Sprinkle pomegranate seeds, fresh mint, and coriander leaves on top before serving.

A final fox tip

This vibrant dish exhibits a delightful contrast between the savory slow-cooked sweet potatoes and chickpeas and the tart burst of freshness from the pomegranate seeds. Traditionally, a tagine pot would be used, but a deep pan would work just as well. Beloved by adults and children, you can engage kids by letting them sprinkle the pomegranate seeds, mint, and coriander leaves!