Morrocan veggie harissa with sweet potatoes


( 2 adults and 2 kids )

  • 1  onion
  • 500 gramspotatoes
  • 300 gramscarrots*
  • 300 gramssweet potatoes
  • 1 tbsppaprika
  • 0.5 tbspcumin
  • 0.25 tbspground cinnamon
  • 0.5 tbspdried coriander
  • 2 canchopped tomatoes
  • 100 mlwater
  • 1 tbspsugar
  • 1 cubevegetable stock
  •  wholewheat tortillas
  • tomato
  • 0.5 cucumber
  • 0.5 onion
  • 1 bunchbroadleaf parsley
  • 1 tinchickpeas
  •  salt
  •  pepper
  •  olive oil
* = Good to know - click the ingredient
= See the recipe - click the ingredient

We've whipped up a flavourful and family friendly vegetarian dish that's a staple in Morrocan cuisine: Veggie harissa with potatoes, sweet potatoes, carrots and chickpeas, served with warm wraps. Don't let the long ingredient list frighten you – the dish is simple and easy to make. Enjoy!


1. Peel onions, potatoes, carrots and sweet potatoes, roughly dice everything and sautée the lot in some olive oil in a pot.

2. Add paprika, cumin, cinnamon and coriander and let cook for five minutes. Add chopped tomatoes, water, sugar and vegetable stock.

3. Let the lot simmer for 15 minutes, until the potatoes are tender, and season with salt and pepper.

4. Meanwhile, rinse and dice tomato, cucumber, broadleaf parsley and onion. Mix with olive oil and some salt and pepper.

5. Warm the wraps in the oven, microwave or on a pan, and serve the dish in deep plates with salad and warm wraps, which you can break apart and use as 'spoons'. If you like spicy food, top with a dose of chilli for those who'd like.

6. Enjoy!


Tasks for younger kids in the kitchen: Let your kids help peel and dice the veggies. They can also help taste the sauce, as it might taste a bit different to what they're used to. They can also finely dice tomatoes and cucumber for the salad.

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