Smoky Sweet Potato & Ginger Tagine

Ingredients

• 15 oz red kidney beans
• 1 large sweet potato
• 2 medium carrot
• 1 large yellow onion
• 4 cloves garlic
• 1 tbsp fresh ginger
• 2 tbsp extra virgin olive oil
• 1 tsp ground cumin
• 1 tsp ground coriander seeds
• 1 tsp smoked paprika
• 0.5 tsp turmeric
• 1 whole cinnamon stick
• 1 pinch saffron strands
• 2 tbsp tomato paste
• 3 cups herb broth
• 1 tbsp lemon juice
• 0.25 cup dried apricots
• 0.25 cup cilantro
• 0.5 tsp salt
• 0.25 tsp black pepper

Instructions

1. 1Heat olive oil in a large pot or tagine over medium heat. Sauté onion until softened, then add garlic and ginger, cooking for 1 minute more.
2. 2Stir in ground cumin, ground coriander, smoked paprika, and turmeric. Cook for 1 minute until fragrant. Add tomato paste, sweet potato, and carrots, stirring to coat.
3. 3Pour in herb broth, add red kidney beans, chopped dried apricots, cinnamon stick, and saffron strands. Bring to a gentle simmer, then cover and cook for 25-30 minutes, or until vegetables are tender.
4. 4Remove cinnamon stick. Stir in lemon juice and fresh cilantro. Season with salt and black pepper to taste.