Ras-el-hanout roasted sweet potato and chickpea tacos with goats cheese and figs

Until recently (i.e. this afternoon) I never fully understood the concept of a taco that was not Mexican. You see so many fusion tacos these days, but I, being the Mexican obsessed purist that I am, never subscribed to the idea. Never even tried one. Recently, however, as my Aunty was describing a Middle Eastern inspired pizza she made, I had an irrelevant epiphany. Perhaps tacos are still an acceptable food source in the absence of Mexican trimmings, and my all time fave, canned refried beans? Perhaps my life has been a lie?

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I've probably said this before, and I will probably say it again, but this recipe combines all of my favourite things. Tacos. Spices. Goats cheese. Preserved lemon. Figs. Mint. Sweet potatoes. Bam bam bam. And although Mexican style (which, some may say is 'True Genius') will always win my heart, this mighty combo comes a close second. Soz Old El Paso. 

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INGREDIENTS

1 medium sweet potato, cubed
1/2 can chickpeas
4 teaspoons Ras-El-Hanout
good glug of Olive oil
4 cloves garlic, crushed
1/2 an onion, brown or purple
1 large tomato, cubed
1 teaspoon cumin
2 tablespoons preserved lemon juice and a small piece of preserved lemon, chopped
generous salt and pepper

small handful of rocket
goats cheese
1-2 figs, depending on your love of figs/your bank account status
small bunch of mint
corn tortillas, or regular if you so desire/are not gluten free

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METHOD

1. Preheat the oven to 180 degrees Celsius.
2. In a small plastic bag or bowl, combine the sweet potato, chickpeas, spices, garlic and olive oil.
3. Pop the mix on a baking tray and paper, into the oven for about 40 minutes.
4. In the last ten minutes, whip out a large saucepan and sauté your onions until they lose form. Add the tomatoes and continue cooking until the juices start evaporating. If you think you need a bit of oil, go 4 it. 
5. When the onion mix is cooked, add the sweet potato and chickpea mix to the pan, along with the preserved lemon juice and preserved lemon. Mix well and cook for about five to ten minutes.
6. Pop the tortillas in the residual heat of the oven for around five minutes, and bam! Assembly time! Don't be stingy with the goats cheese - nobody likes a stinge. 


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