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.
Tomato & Harissa Tagine with Roast Sweet Potato, Chickpeas & Charred Courgette
This vibrant tagine stars bright sweet potatoes, chunky chickpeas, sweet raisins and fresh tomatoes, all infused with warm harissa and fragrant herbs. Top with seasonal courgettes, grilled ‘till golden, and crunchy toasted almonds. Delish!
1/3 daily fibre
5 of 5 a day
Low sat fat
Serving size
Ingredients
- 40g raisins (Raisins, Sunflower Oil)
- 1 handful of fresh flat-leaf parsley
- 400g passata (tomatoes, salt, citric acid)
- 4 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)
- 2 courgette
- 460g chickpeas (Chickpeas, water, salt)
- 4 garlic clove
- 200g baby tomatoes
- 2 onion
- 20g flaked almonds (Nuts)
- 2 tsp Italian herbs (Thyme Rubbed, Marjoram Rubbed, Parsley Rubbed, Oregano Rubbed, Sage Rubbed, Basil Rubbed)
- 2 sweet potato
Nutritional Information
Calories: 588
Protein: 16g
Carbs: 63g
Fat: 22g
Tomato & Harissa Tagine with Roast Sweet Potato, Chickpeas & Charred Courgette
This vibrant tagine stars bright sweet potatoes, chunky chickpeas, sweet raisins and fresh tomatoes, all infused with warm harissa and fragrant herbs. Top with seasonal courgettes, grilled ‘till golden, and crunchy toasted almonds. Delish!
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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 peeler, a sieve & a measuring jug
Roast the sweet potatoes
- Peel and dice the sweet potatoes into 2cm chunks. Place the sweet potato onto the lined baking tray and toss with 1 tbsp oil, half the Italian herbs and a pinch of salt and pepper
- Roast for 25-30 mins, until soft and golden
Toast & prep
- 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 from the pan and set aside
- Meanwhile, thinly slice the onions. Halve the tomatoes. Roughly chop the raisins. Finely chop or crush the garlic. Drain and rinse the chickpeas
Char the courgettes
- Thinly slice the courgettes into 1cm thick rounds
- Reheat the frying pan with 1 tbsp 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
- Reheat the frying pan with 2 tsp oil on medium heat. Once hot, add the onion and cook for 4-5 mins, until softened. Season with salt and pepper
- Add the tomatoes, garlic, harissa and remaining Italian herbs and cook for another 2-3 mins
- Stir in the passata, raisins, chickpeas and 100ml water. Bring to the boil and simmer for 3-4 mins, until thickened
Finish & plate up
- Roughly chop the parsley
- When ready, stir the roast sweet potato and half the parsley into the tagine. Season to taste
- Serve the tagine into bowls, topped with the charred courgette. Scatter over the toasted almonds and remaining parsley to finish
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