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
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.