Sweet Potato & Beef Moroccan Pie with Chickpeas

Preheat the oven to 180C.

Bring a pan of salted water to the boil. Also boil the kettle to make the stock - you will need 500ml of boiling water for each stock cube.

Peel and finely chop the sweet potato into 1cm pieces.

Put the sweet potato in the salted water and boil until tender and easily pierced with a fork (15-20mins).

Peel and chop the onion and coriander.

Peel and finely chop the garlic and ginger.

Heat the oil in a frying pan over medium-high heat.

Add the garlic and ginger to the pan and cook until fragrant (1 minute).

Add the onion to the pan and continue to cook until translucent (approximately 3-5 minutes).

Add the beef mince to the onion mixture and continue to cook until mince turns a brown colour.

Sprinkle the barakat spice over the mince mixture and stir until thoroughly coated.

Stir in the stock and plum tomatoes; using the back of a wooden spoon crush the plum tomatoes.

Drain the chickpeas and add to the pan.

Stir through the honey, raisins and half of the coriander.

Season with salt and pepper and then add to a prepared baking dish.

Drain the sweet potato and return to the same pan.

Season the sweet potato with salt and pepper and mash.

Smooth the sweet potato over the beef mixture and place in the oven. Bake until the top has turned slightly golden and crisp.

Distribute the sweet potato pie among serving plates and serve.