Veg­etable tagine

Australian Women’s Weekly NZ - - CONTENTS -

SERVES 4 PREP AND COOK TIME 1 HOUR PER SERV­ING: FAT 13G (3.3G SAT), EN­ERGY 1491KJ (356 CAL), CARB 39G, PRO­TEIN 13.7G, FI­BRE 15.2G

2 tea­spoons ex­tra vir­gin olive oil 1 large (300g) red onion, chopped coarsely 2 cloves gar­lic, crushed 4 baby (240g) egg­plant, halved length­ways 500g pump­kin, cut into thin wedges 2 tea­spoons each ground cumin, gin­ger and co­rian­der ½ tea­spoon ground cin­na­mon 400g canned crushed toma­toes 2 cups (500ml) veg­etable stock 2 cups (500ml) wa­ter 300g okra, trimmed (see Test Kitchen tips, op­po­site) 1 ta­ble­spoon harissa paste (see Test Kitchen tips) ¾ cup (200g) Greek-style yo­ghurt ½ cup loosely packed fresh flat-leaf pars­ley leaves ½ cup loosely packed fresh mint leaves

HARISSA CHICK­PEAS

400g canned chick­peas, drained, rinsed 1 ta­ble­spoon harissa paste 1 ta­ble­spoon ex­tra vir­gin olive oil

1 HARISSA CHICK­PEAS Pre­heat oven to 200°C (180°C fan-forced). Oil a large oven tray; line with bak­ing pa­per. Pat chick­peas dry with pa­per towel. Place chick­peas in a medium bowl with paste and oil; stir to com­bine. Sea­son. Spread chick­peas in a sin­gle layer on tray. Roast for 20 min­utes, stir­ring three times dur­ing cook­ing, or un­til well browned and slightly crunchy. 2 Heat oil in a large saucepan over medium heat; cook onion and gar­lic, stir­ring, for 5 min­utes or un­til soft. Add egg­plant and pump­kin; cook for 1 minute each side or un­til veg­eta­bles are browned lightly. Add spices; cook for 1 minute or un­til fra­grant. Add toma­toes, stock and the wa­ter; bring to the boil. Re­duce heat; sim­mer, cov­ered, for 15 min­utes or un­til veg­eta­bles are just ten­der. 3 Mean­while, boil, steam or mi­crowave okra un­til ten­der; drain. Stir into tagine. 4 Fold harissa through yo­ghurt in a small bowl; sea­son to taste. 5 Serve tagine topped with yo­gurt mix­ture, Harissa Chick­peas and herbs. Sea­son with pep­per.

Not suit­able to freeze or mi­crowave.

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