Sweet Potato & Beef Moroccan Pie with Chickpeas

Preheat the oven to 180C and bring a pan of salted water to the boil.

Peel and finely chop the sweet potato into 1cm pieces and boil until tender and easily pierced with a fork (15-20mins).

While the sweet potato is boiling, prepare the other ingredients: Peel and chop the onion and coriander, and peel and finely chop the garlic and ginger.

In a frying pan, heat the oil over medium-high heat, add the garlic and ginger, and cook until fragrant. Add the onion and continue to cook until translucent.

Add the beef mince to the onion mixture and continue to cook until the mince turns a brown color. Sprinkle the barakat spice over the mince mixture and stir until thoroughly coated.

Stir in the stock and plum tomatoes, crushing the plum tomatoes with the back of a wooden spoon. Drain the chickpeas and add them to the pan, along with honey, raisins, and half of the coriander. Season with salt and pepper.

Transfer the mixture to a prepared baking dish.

Once the sweet potato is boiled, drain and mash it. Season with salt and pepper, and spread it evenly over the beef mixture in the baking dish.

Bake in the preheated oven until the top has turned slightly golden and crisp.

Serve the sweet potato pie warm, garnished with the remaining chopped coriander.