Moroccan Chickpea & Sweet Potato Tagine
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Moroccan Chickpea & Sweet Potato Tagine

Moroccan Chickpea & Sweet Potato Tagine

with Couscous and Parsley

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 Fiber
Low Sodium
One Pot Wonder
Veggie
Allergens:
Gluten
Wheat

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
DifficultyEasy

Ingredients

Serving amount

1

red onion

1 clove

garlic

2 tsp

cumin paprika spice blend

400 g

sweet potato

1 tin

diced tomatoes

1 tin

chickpeas

(May be present: Wheat, Gluten. )

1 bag

baby spinach leaves

½ cup

couscous

(Contains Gluten, Wheat;)

1 bunch

parsley

Not included in your delivery

1 unit

olive oil

2 tsp

honey

½ cup

boiling water

1 tsp

butter

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Nutritional Values

per serving
Calories2710 kcal
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

Utensils

Chopping board
Knife
Non-Stick Pan
Spoon
Bowl

Instructions

1

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.

Coat sweet potato in spices
2

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 through baby spinach
3

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

Combine couscous, butter and parsley
4

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).

5

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