HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconMoroccan Chickpea & Sweet Potato Tagine
Moroccan Chickpea & Sweet Potato Tagine

Moroccan Chickpea & Sweet Potato Tagine

with Couscous and Parsley

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Transport yourself to the colourful streets of Fez with this simple recipe! Our cheat’s tagine is one for the masses and guaranteed to satisfy all of your comfort food cravings. From sweet honey to smoky paprika and cumin, the flavours in this number are sure to take your tastebuds on a whirlwind adventure.

Tags:High FiberLow SodiumOne Pot WonderVeggie

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time35 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount


red onion

1 clove


2 tsp

cumin paprika spice blend

400 g

sweet potato

1 tin

diced tomatoes

1 tin


(May be present Gluten, Lupin, Soy)

1 bag

baby spinach leaves

½ cup



1 bunch


Not included in your delivery

1 unit

olive oil

2 tsp


½ cup

boiling water

1 tsp


Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)2710 kJ
Fat11.7 g
of which saturates2.3 g
Carbohydrate107 g
of which sugars26.2 g
Dietary Fibre0 g
Protein22.7 g
Sodium80 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Chopping board
Non-Stick Pan
Instructionsarrow up iconarrow up icon
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To prepare ingredients, finely slice red onion, peel and crush garlic, peel sweet potato and cut into 2 cm pieces, drain and rinse chickpeas, wash baby spinach and finely chop parsley.


Heat the olive oil in a medium frying pan. Add the red onion and cook for 5 minutes or until soft. Add the garlic, cumin & paprika spice mix and honey and cook for 1 minute or until fragrant. Add the sweet potato and cook, stirring, for 1 minute or until coated in the spices. Add the diced tomatoes and chickpeas and season with salt and pepper. Bring to the boil. Reduce the heat to low and simmer, covered, for 25 minutes or until the sauce is slightly thickened and the sweet potato is tender.


Stir the baby spinach through the tagine. Simmer for 2-3 minutes and then remove from the heat.


Meanwhile, place the couscous in a medium bowl. Pour the boiling water over the couscous, stir with a fork, then cover the bowl tightly with cling wrap and leave to sit for 5 minutes. Remove the cling wrap and fluff the couscous with a fork. Stir through the butter and parsley (reserving a small amount for a garnish).


Divide the couscous between bowls. Top with the tagine and a sprinkle of the remaining parsley. Season to taste with salt and pepper.