- 2 tbsp virgin coconut oil 30 mL
- 1½ cups chopped onions 375 mL
- 1 red bell pepper, chopped
- 3 cups diced peeled sweet potatoes 750 mL
- 2 cloves garlic, minced
- 2 tsp sweet smoked paprika 10 mL
- 1½ tsp ground cumin 7 mL
- 1½ tsp ground cinnamon 7 mL
- 2 cans (each 14 to 19 oz/398 to 540 mL) butter beans, drained and rinsed
- ½ cup golden raisins 125 mL
- 1 tsp fine sea salt 5 mL
- 2 cups coconut water 500 mL
- 1 tsp finely grated lemon zest 5 mL
- 2 tbsp freshly squeezed lemon juice 30 mL
- 1 cup well-stirred coconut milk (full-fat) 250 mL
- ¾ cup packed fresh cilantro or flat-leaf (Italian) parsley leaves, chopped 175 mL
- ½ cup unsweetened flaked or shredded coconut, toasted 125 mL
- In a large saucepan, melt coconut oil over low heat. Add onions, red pepper and sweet potatoes; increase heat to medium-high and cook, stirring, for 6 to 8 minutes or until onions and red pepper are softened. Add garlic, paprika, cumin and cinnamon; cook, stirring occasionally, for 7 to 10 minutes or until sweet potatoes are beginning to soften.
- Stir in beans, raisins, salt, coconut water, lemon zest and lemon juice; bring to a boil. Reduce heat to medium-low, cover, leaving lid ajar, and simmer, stirring occasionally, for 10 minutes. Stir in coconut milk and simmer for 5 minutes.
- Ladle tagine into bowls and sprinkle with cilantro and coconut.