Moroccan Chickpea and Sweet Potato Tagine

Heat the oil in a large casserole over a medium heat and fry the onion for 8 minutes until softened.

Add the garlic, cumin, cinnamon, and ginger and cook for 1 minute until fragrant.

Tip in the sweet potatoes and stir to coat in the spices, then pour over the chopped tomatoes and stock.

Add the preserved lemon rind, bring to the boil, then reduce the heat to a gentle simmer.

Cover and cook for 20 minutes, then add the chickpeas and olives and cook uncovered for a further 10 minutes until the sauce has thickened and the sweet potato is tender.

Scatter over the fresh coriander and serve with couscous or warm flatbreads.