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.
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Harissa Chorizo & Butter Bean Tagine with Roast Sweet Potato & Tahini Drizzle
This vibrant tagine is bursting with flavour, thanks to our hot-cooking chorizo, sizzled till golden, then added to a fiery harissa-spiced tagine. Creamy butter beans, juicy peppers ad leafy spinach up the veg. Serve alongside bright roast sweet potato and tangy pickled onion. Finish with a creamy tahini drizzle and a sprinkle of fresh-cut parsley.
1/3 daily fibre
5 of 5 a day
Serving size
Ingredients
- 2 tbsp tahini (Sesame)
- 1 unwaxed lemon
- 2 pepper
- 80g baby spinach
- 400g passata (tomatoes, salt, citric acid)
- 460g butter beans (Rehydrated butter beans, water, salt, antioxidant: ascorbic acid.)
- 15ml hot honey (honey, chilli extract)
- 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)
- 8 tsp garlic paste (Garlic, Olive Oil, Sea Salt, Citric Acid)
- 200g hot cooking chorizo (pork, smoked paprika, salt, spices)
- 1 handful of fresh flat-leaf parsley
- 2 onion
- 1 sweet potato
Nutritional Information
Calories: 592
Protein: 22g
Carbs: 57g
Fat: 30g
Harissa Chorizo & Butter Bean Tagine with Roast Sweet Potato & Tahini Drizzle
This vibrant tagine is bursting with flavour, thanks to our hot-cooking chorizo, sizzled till golden, then added to a fiery harissa-spiced tagine. Creamy butter beans, juicy peppers ad leafy spinach up the veg. Serve alongside bright roast sweet potato and tangy pickled onion. Finish with a creamy tahini drizzle and a sprinkle of fresh-cut parsley.
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9 / air fryer 190C
- Line a baking tray with parchment paper
- Pull out a large frying pan, 2 small bowls, a measuring jug, a peeler & a sieve
Roast the sweet potato & prep
- Dice the sweet potato into 2cm chunks (peel optional)
- Place onto the lined baking tray, drizzle with 1/2 tbsp oil, and season with salt and pepper. Roast for 25-30 mins / air fryer 20-25 mins, turning halfway, until soft and golden
- Meanwhile, finely slice the onions. Thinly slice the peppers. Roughly chop the parsley. Cut the lemon into wedges
- To a small bowl, add one-quarter of the onion, the juice from 1 lemon wedge and a pinch of salt. Leave to pickle
Start the tagine
- Slice each chorizo in half, then cut each half into 3 half-moons
- Heat the large frying pan on medium-high heat. Once hot, add the chorizo and cook for 4 mins, stirring frequently
- Add the pepper and the remaining onion and cook for 4 mins, until the chorizo is cooked through
- Stir in the harissa, three-quarters of the garlic paste and half the hot honey and cook for 1 min
Simmer simmer
- Drain and rinse the butter beans, then add to the frying pan with the passata and 150ml water. Bring to a boil, then simmer for 6-8 mins, until reduced slightly. Season with salt and pepper
Make the tahini drizzle & finish the tagine
- Put the tahini pot in the other small bowl of hot water for 1 min to loosen
- Empty and dry the bowl, then add the tahini, remaining honey and garlic paste, a squeeze of lemon juice, 2 tbsp water and a pinch of salt. Mix until smooth
- Rinse the spinach, then add to the tagine and simmer for 1-2 mins, until wilted. Stir in half the parsley and a squeeze of lemon. Season to taste with salt and pepper
Plate up
- Serve the chorizo tagine into bowls, topped with the roast sweet potato. Garnish with the tahini drizzle. Sprinkle with the remaining parsley and garnish with the pickled onion to finish
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