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.
The quantities provided above are averages only.
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.
Ingredients
1
red onion
1 clove
garlic
2 tsp
cumin paprika spice blend
400 g
sweet potato
1 tin
diced tomatoes
1 tin
chickpeas
1 bag
baby spinach leaves
½ cup
couscous
(Contains Gluten, Wheat; May be present: Soy. )
1 bunch
parsley
Not included in your delivery
1 unit
olive oil
2 tsp
honey
½ cup
boiling water
1 tsp
butter
(Contains Milk;)
Nutritional Values
Utensils
Cooking Steps
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.