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.
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
- 4 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 1 pepper
- 40g baby spinach
- 1 tbsp tahini (Sesame)
- 200g passata (tomatoes, salt, citric acid)
- 230g 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)
- 200g hot cooking chorizo (use half) (pork, smoked paprika, salt, spices)
- 1 small sweet potato
- 1 unwaxed lemon
- 1 handful of fresh flat-leaf parsley
- 1 onion
Nutritional Information
Calories: 660
Protein: 22g
Carbs: 67g
Fat: 33g
Ingredients
- 4 tsp ginger & garlic paste (use half) (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 1 pepper (use half)
- 40g baby spinach (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)
- 200g passata (use half) (tomatoes, salt, citric acid)
- 230g butter beans (use half) (Rehydrated butter beans, water, salt, antioxidant: ascorbic acid.)
- 1 unwaxed lemon (use half)
- 1 handful of fresh flat-leaf parsley (use half)
- 15ml hot honey (use half) (honey, chilli extract)
- 1 tbsp tahini (use half) (Sesame)
- 1 onion (use half)
- 1 small sweet potato (use half)
- 200g hot cooking chorizo (use a quarter) (pork, smoked paprika, salt, spices)
Nutritional Information
Calories: 660
Protein: 22g
Carbs: 67g
Fat: 33g
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 medium frying pan, 2 small bowls, a measuring jug & a sieve
Roast & prep
- Dice the sweet potato into 2cm chunks (peel optional)
- Place onto the lined baking tray, drizzle with 1 tsp oil and a pinch of salt and pepper. Roast for 25-30 mins / air fryer 20-25 mins, until soft and golden
- Meanwhile, finely slice the onion. Thinly slice the pepper. Roughly chop the parsley. Quarter the lemon
- In 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 the chorizo into 1cm chunks
- Heat the medium frying pan on medium-high heat. Once hot, add the chorizo and fry for 4 mins, stirring frequently
- Add the pepper and the remaining onion and cook for 4-5 mins, until the veg is soft and the chorizo is cooked through
- Stir in the harissa, three-quarters of the ginger & garlic paste and half the hot honey and cook for 1 min
Simmer simmer
- Drain and rinse the beans, then add to the frying pan along with the passata and 100ml water (50ml for 1 person). Bring to a boil, then simmer for 6-8 mins, until thickened slightly
Make the tahini drizzle
- Put the tahini pot in the other small bowl filled with hot water for 1 min to loosen
- Empty and dry the bowl, then add the tahini, a squeeze of lemon juice, the remaining honey and ginger & garlic paste, 1 tbsp hot 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 juice. Season to taste with salt and pepper
Plate up
- Share the tagine between bowls, topped with the roasted sweet potato. Sprinkle over the tahini drizzle. Garnish with the remaining parsley and pickled onion to finish
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