The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Côte's Tomato & Harissa Tagine with Charred Courgette
Celebrate the joy of good food with Mindful Chef x Côte Brasserie. This vibrant tagine stars bright sweet potatoes, chunky chickpeas, sweet apricots and fresh tomatoes, all infused with warm harissa and fragrant thyme. Top with seasonal courgettes, grilled ‘till golden and crunchy toasted almonds. Bon appétit!
2/3 daily fibre
5 of 5 a day
Low sat fat
Serving size
Ingredients
- 1 onion
- 1 handful of fresh flat-leaf parsley
- 230g chickpeas (Chickpeas, water, salt)
- 2 garlic clove
- 40g dried apricots (Sulphites) (Diced Apricots, Rice Flour, Sulphur Dioxide)
- 110g baby tomatoes
- 20g flaked almonds (Nuts)
- 2 tsp dried thyme
- 2 tbsp harissa paste (Water, Rapeseed Oil, Diced Red Pepper, Red Pepper, Paprika Flakes, Garlic, Salt, Rose Petals, Ground Cumin, Ground Coriander, Black Pepper, Paprika Oleoresin, Crushed Chilies, Natural Flavouring Smoke, Oregano, Citric Acid, Parsley)
- 200g passata (tomatoes, salt, citric acid)
- 1 sweet potato
- 1 courgette
Nutritional Information
Calories: 634
Protein: 18g
Carbs: 73g
Fat: 23g
Ingredients
- 2 garlic clove
- 20g flaked almonds (use half) (Nuts)
- 200g passata (use half) (tomatoes, salt, citric acid)
- 40g dried apricots (use half) (Sulphites) (Diced Apricots, Rice Flour, Sulphur Dioxide)
- 1 handful of fresh flat-leaf parsley (use half)
- 1 onion (use half)
- 2 tsp dried thyme (use half)
- 110g baby tomatoes (use half)
- 2 tbsp harissa paste (use half) (Water, Rapeseed Oil, Diced Red Pepper, Red Pepper, Paprika Flakes, Garlic, Salt, Rose Petals, Ground Cumin, Ground Coriander, Black Pepper, Paprika Oleoresin, Crushed Chilies, Natural Flavouring Smoke, Oregano, Citric Acid, Parsley)
- 230g chickpeas (use half) (Chickpeas, water, salt)
- 1 sweet potato (use half)
- 1 courgette (use half)
Nutritional Information
Calories: 640
Protein: 18g
Carbs: 74g
Fat: 23g
Côte's Tomato & Harissa Tagine with Charred Courgette
Celebrate the joy of good food with Mindful Chef x Côte Brasserie. This vibrant tagine stars bright sweet potatoes, chunky chickpeas, sweet apricots and fresh tomatoes, all infused with warm harissa and fragrant thyme. Top with seasonal courgettes, grilled ‘till golden and crunchy toasted almonds. Bon appétit!
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line a baking tray with parchment paper
- Pull out a large frying pan, a sieve & a measuring jug
Golden sweet potato
- Peel and cut the sweet potato into 2cm cubes
- Place onto the lined baking tray and toss with 1 tsp oil, half the dried thyme and a pinch of salt and pepper. Roast for 25-30 mins, until soft and golden
Toast & prep
- Meanwhile, heat the large frying pan on medium heat. Once hot, add the almonds and toast for 2-3 mins, turning occasionally, until golden brown. Remove and set aside
- Thinly slice the onion. Halve the tomatoes. Roughly chop the apricots. Finely chop or crush the garlic. Drain and rinse the chickpeas
Char the courgette
- Thinly slice the courgette into 1cm thick rounds
- Reheat the frying pan with 1 tsp oil on medium-high heat. Once hot, add the courgette and cook for 3-4 mins on each side, until golden and charred. Season with salt and pepper. Once cooked, transfer to a plate lined with kitchen paper
Simmer the tagine
- Lower the pan to medium heat with 1 tsp oil. Add the onion and cook for 4-5 mins, until softened. Season with salt and pepper
- Add the tomatoes, garlic, harissa and remaining thyme and cook for another 2-3 mins
- Stir in the passata, apricots, chickpeas and 50ml water (25ml for 1 person). Bring to the boil and simmer for 3-4 mins, until thickened
Finish & plate up
- Roughly chop the parsley
- When ready, stir the roasted sweet potato and half the parsley into the tagine for 1 min, until hot and wilted. Season to taste
- Share the tagine between bowls, topped with the charred courgette. Scatter over the toasted almonds and remaining parsley to finish
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