Tajine rhubarb with chickpeas and sweet potato

recette tajine rhubarbe couscous bio

Easy, quick and healthy recipe with 100% organic products from The Barn presented by WESH food 🌾☝🏻

For 2 persons


✔ 100g chickpeas

✔ 1 small sweet potato

✔ 1 small chopped red onion

✔ 2 carrots

✔ 2 sticks of rhubarb

✔ Spices: 1 tsp turmeric, 1 tsp curry, 1 tsp cinnamon, 1 tsp paprika, 2 tbsp vegetable broth powder

✔ 1 small handful of cashew nuts

✔ 1 small handful of raisins

✔ 2 teaspoons of honey

✔ Salt


  1. Soak the chickpeas 12 hours and cook them in a large volume of water for 1 hour.
  2. Sauté the red onions in a wok with olive oil.
  3. Peel and chop all the vegetables into cubes and slices (rhubarb included).
  4. Add them, the spices and salt in the wok.
  5. Add 300ml of water and simmer for 25 minutes. Sweet potatoes and carrots should be tender but not too much.
  6. Add the cooked chickpeas, honey, cashews, raisins and simmer for another 10 minutes.
  7. Serve with couscous or millet.
  8. Optional: sparkle with fresh coriander.


? Did you know? ? Rhubarb is often counted as a fruit and is generally used in the composition of desserts. But in reality, rhubarb is a delicious vegetable also in salty preparations.


Discover other tasty recipes!