Harissa, Sweet Potato and Chickpea Tagine with Lemon and Coriander Couscous
User Reviews
4.8
10 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
20 mins
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Total Time
30 mins
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Servings
4 people
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Calories
646 kcal
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Course
Main Course
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Cuisine
Fusion, Middle Eastern, North African
Harissa, Sweet Potato and Chickpea Tagine with Lemon and Coriander Couscous
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A delicious, vegan Harissa, Sweet Potato and Chickpea Tagine, served with Lemon and Coriander Couscous – quick and simple enough for a midweek supper but impressive enough for a dinner party.
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Ingredients
Sweet Potato and Chickpea Tagine:
- 1 tablespoon olive oil
- 1 onion sliced
- 1 teaspoon cumin ground
- 1 teaspoon coriander seeds ground
- 750 g sweet potato peeled and chopped into 1cm (½inch) cubes
- 2 cloves garlic grated or crushed
- 2 cm ginger grated
- 2 tablespoons harissa paste (or to taste – I used Tesco Ingredients)
- 1/2 teaspoon salt
- 400 g canned chopped tomatoes plus half a can of water
- 400 g chickpeas canned
- 2 tablespoons Coriander leaves roughly chopped, plus extra for garnish, aka cilantro
- lemon juice of half
- 100 g pomegranate seeds or seeds from half a pomegranate
Lemon and Coriander Couscous:
- 200 g wholewheat couscous (or normal couscous, if you can’t find wholewheat)
- 300 ml water boiling
- salt to taste
- black pepper to taste
- 2 tablespoons Coriander leaves chopped, aka cilantro
- lemon zest and juice of 1
- 2 tablespoons olive oil good quality
- 25 g almonds flaked
Instructions
Sweet Potato and Chickpea Tagine:
- Drizzle the olive oil into a wide, deep saucepan. Add the sliced onion and cook on a gentle heat, with the lid on, for about 5 minutes, until softened but not brown.
- Add the ground cumin and coriander seeds and cook for 1 more minute with the lid off.
- Add the sweet potato, grated garlic and ginger, and cook for a further minute, before adding in 2 tablespoons of harissa, ½ teaspoon of salt, 1 tin of tomatoes and half a tin of water. Bring to the boil and then turn down low and simmer with the lid on for 10 minutes.
- While the tagine is simmering, you can start making the couscous (see recipe below).
- After 10 minutes, add the chickpeas to the tagine and cook for a further 10 minutes with the lid off.
- When the tagine is cooked, add 3 tablespoons of roughly chopped coriander and the juice of half a lemon.
- Serve sprinkled with pomegranate seeds and coriander, and with the Lemon and Coriander Couscous.
Lemon and Coriander Couscous:
- While the tagine is cooking, make the couscous. Place the couscous in a bowl and cover with the boiling water. Cover with a lid (I find a plate works well, or you could use tin foil) and leave for 5 minutes.
- After 5 minutes, fluff the couscous up with a fork and cover and leave, covered, for another 5 minutes.
- After the couscous has had 10 minutes in total, add the chopped coriander, juice and zest of 1 lemon, 4 tablespoons of olive oil, 50g of flaked almonds, plus salt and pepper to taste.
Notes
- Suitable for freezing.
- Nutrition information is approximate and meant as a guideline only.
Nutrition Information
Show Details
Calories
646kcal
(32%)
Carbohydrates
113g
(38%)
Protein
19g
(38%)
Fat
17g
(26%)
Saturated Fat
2g
(10%)
Sodium
908mg
(38%)
Potassium
1297mg
(28%)
Fiber
20g
(80%)
Sugar
19g
(38%)
Vitamin A
26923IU
(538%)
Vitamin C
35mg
(39%)
Calcium
185mg
(19%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 646 kcal
% Daily Value*
| Calories | 646kcal | 32% |
| Carbohydrates | 113g | 38% |
| Protein | 19g | 38% |
| Fat | 17g | 26% |
| Saturated Fat | 2g | 10% |
| Sodium | 908mg | 38% |
| Potassium | 1297mg | 28% |
| Fiber | 20g | 80% |
| Sugar | 19g | 38% |
| Vitamin A | 26923IU | 538% |
| Vitamin C | 35mg | 39% |
| Calcium | 185mg | 19% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
10 reviews
Excellent
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