VEGETABLE TAGINE

SERVES 4 PREP 30 MINS COOK 45 MINS PER SERVE 1490kj COST

2 tsp olive oil 1 large red onion, chopped 2 garlic cloves, crushed 4 baby eggplants, halved lengthways 500g Jap pumpkin, thin wedges 2 tsp each ground cumin, ginger, coriander ½ tsp ground cinnamon 2 cups vegetable stock 2 cups water 400g can diced tomatoes 300g okra, trimmed 1 tbsp harissa paste (see tip) ¾ cup Greek-style yoghurt ½ cup parsley leaves ½ cup mint leaves HARISSA CHICKPEAS 400g can chickpeas, rinsed 1 tbsp harissa paste (see tip) 1 tbsp olive oil

1 In a large saucepan, heat oil on medium. Cook onion and garlic, stirring, for 5 minutes or until tender. Add eggplant and pumpkin and cook 1 minute each side, until vegetables are browned lightly. Add spices and cook 1 minute until fragrant. Add stock, water and tomato and bring to the boil. Reduce heat and simmer, covered, 15 minutes or until vegetables are just tender. 2 HARISSA CHICKPEAS Preheat oven to hot, 200°C. Oil a large oven tray and line with baking paper. Pat chickpeas dry with paper towel. Place in a bowl with paste and oil and stir to combine. Season. Spread in a single layer on tray. Roast 20 minutes, stirring three times, or until well browned and slightly crunchy. 3 Steam okra 1-2 minutes until tender. Stir into tagine. 4 Fold harissa through yoghurt in a small bowl. Season to taste. 5 Serve tagine topped with yoghurt mixture, chickpeas and herbs. Season with pepper.