Harissa Vegetable Flatbreads


For 2 (For 4)

Sweet Potato: 1 (2)

Red Pepper: 1 (2)

Chickpeas: 1 can (1 can)

Middle Eastern Spice Blend: 1 pod (2 pods)

Red Onion: 1 (2)

Crushed Garlic: 1 sachet (2 sachets)

Harissa Paste: 1 pod (2 pods)

Flatbreads: 2 (4)

Baby Spinach: ½ bag (1 bag)

Fresh Mint: 1 bunch (2 bunches)

Coconut Yoghurt: 1 pot (2 pots)

Ras El Hanout: 1 pod (2 pods)

Chopped Tomatoes: 1 can (2 cans)

Vegetable Stock Pot: 1 (2)


Nutritional Information:

Per serving: Energy (kcal) 865 Fat 17g of which saturates 11g Carbohydrates 143g of which sugars 19g Protein 33g Salt 1.99g

Please note our recipes are packed in a facility that handles celery, crustaceans, fish, gluten, milk, molluscs, mustard, nuts, peanuts, sesame, soya & sulphites.

Recipe Description:

It’s believed that the first boat to carry chillies to Africa landed on the Tunisian coast, probably during Spanish occupation of the region in the 1500s. To this day, Tunisian cooks are still (arguably) North Africa’s reigning chilli kings, and it’s all thanks to harissa, a mixture of roasted red peppers, dried red chillis, garlic, seasonings and olive oil pounded to a paste. To describe it as a ‘chilli sauce’ is to undersell the freshness and intensity of its flavours and the many uses it can be put to. It’s the perfect base for these baked vegetable flatbreads, with a cooling dip after all that delectable Mediterranean heat.

  • Active time:

    For 2 - 10 minsFor 4 - 10 mins
  • Total time:

    For 2 - 40 minsFor 4 - 45 mins