VEGETABLE TAGINE

PREP + COOK TIME 1 HOUR SERVES 4

2 teaspoons olive oil

1 large red onion (300g),

chopped coarsely

2 cloves garlic, crushed

4 baby eggplants (240g),

halved lengthways

500g jap pumpkin,

cut into thin wedges 2 teaspoons ground cumin 2 teaspoons ground coriander 2 teaspoons ground ginger ½ teaspoon ground cinnamon 400g can crushed tomatoes 2 cups (500ml) salt-reduced

vegetable stock

2 cups (500ml) water

300g okra, trimmed

1 tablespoon harissa

(see tip on page 74)

¾ cup (200g) greek-style

natural yoghurt

½ cup finely chopped fresh

flat-leaf parsley

½ cup finely chopped fresh mint

HARISSA CHICKPEAS

400g can chickpeas, drained, rinsed 1 tablespoon harissa

(see tip on page 74)

1 tablespoon olive oil

1 Make harissa chickpeas.

2 Heat oil in a large saucepan over medium heat; cook onion and garlic, stirring, for 5 minutes. Add eggplant and pumpkin; cook for 1 minute each side or until vegetables are lightly browned. 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 okra into tagine.

4 Fold harissa through yoghurt in a small bowl; season to taste.

5 Serve tagine topped with harissa yoghurt, harissa chickpeas and herbs. Season with pepper.

HARISSA CHICKPEAS

Preheat oven to 200°C/180°C fan. Oil a large oven tray; line with baking paper. Pat chickpeas dry with paper towel; place in a medium bowl. Add harissa and oil to chickpeas; stir to combine. Season. Spread chickpeas, in a single layer, on tray. Bake, stirring three times during cooking, for 20 minutes or until well browned and slightly crunchy. 1 Heat butter in a 26cm frying pan over medium heat; cook red onion and tofu, stirring occasionally, for 5 minutes or until onion softens and tofu browns slightly.

2 Meanwhile, place rice in a sieve; rinse under cold running water until water runs clear. Set aside.

3 Add ginger, chilli and curry paste to pan; increase heat to high. Stir for 3 minutes or until mixture starts to stick a little and caramelise. Stir in rinsed rice until well coated. Add tomatoes and the water.

4 Bring to the boil, cover with a lid; reduce heat to low and cook for 15 minutes or until liquid is absorbed. Remove pan from heat; place snow peas on rice. Cover pan; stand for 5 minutes (the residual heat will cook the snow peas and finish cooking the rice).

5 Top pilaf with peanuts, green onion and coriander. Serve with lime.