Well that was the week we loved, and loved some more. In a Self-Care way not in a weird way. In the spirit of self care, we rustled up this blimmin lovely tagine adapted from a British Heart Foundation recipe at our recent YBL Love event – its purpose to fill our hearts and bodies and minds with the good stuff….

Chickpeas full of cholesterol fighting fibre

Tomatoes rich in antioxidants and vitamins A and C

Cumin to oxidise cholesterol and battle infections

Named after the pot it’s cooked in (you know – the one with the pointy hat), traditionally the idea is to cook the Tagine on charcoals and the condensation moves around the pointy hat to cook the ingredients over many hours. If cooking like this in your 1 bedroom London flat is a struggle, this recipe can be done in the oven in a roasting dish.

Here’s the recipe. I wish I could take the credit for its deliciousness.

INGREDIENTS (for 2 peeps)

4 tsp olive oil

1 tsp ground cumin

1 tsp ground coriander

½ tsp ground cinnamon

3 white onions roughly chopped

1 red pepper, deseeded and cut into chunks

1 large or 2 medium sweet potatos, peeled and cut into small chunks or wedges

2 carrots (red ones are super pretty if you can get them!)

1 can chopped tomatoes

200–225ml vegetable stock

1 can chickpeas – drained and rinsed

4–6 ready-to-eat dried apricots (if you fancy – I opted out as the sweet and savoury thing is not my thing)


Chopped fresh coriander, to garnish (optional)

Cous cous / grains / rice to your fancy

Natural Yogurt


Preheat oven to 200ºC/180ºC fan/gas mark 6. Combine together oil and ground spices in a small dish.

Chuck onions, red pepper, sweet potato and carrots in a medium non-stick roasting tin. Add oil mixture to vegetables; get yours hands involved to mix well.

Roast in oven for about 25 minutes or until vegetables are tinged brown and almost tender, stirring once or twice.

Add tomatoes, stock depending on how gravy-ish you want it, chickpeas (and apricots if you’re one of those nutters) to roasting tin; stir to mix. Cover with foil; roast in oven for a further 15–20 minutes or until hot and bubbling, stirring once.

It might need a little longer – you want to get it so that’s it’s almost mushy but not quite. I’m sure that’s what Delia says.

Get ready to serve with your choice of carbs, coriander and yogurt.

Your heart with love you for it.