VEGETABLE TAGINE

Prep time 10 mins Cooking time 20 mins plus baking time Serves 3

INGREDIENTS

2 tsp olive oil

300g red onion, coarsely chopped 2 cloves garlic, crushed

240g baby aubergines, halved lengthways

500g Jap pumpkin, cut into thin wedges 2 tsp ground cumin

2 tsp ground coriander

2 tsp ground ginger

½ tsp ground cinnamon

400g canned crushed tomatoes 500ml vegetable stock

500ml water 300g lady’s finger, trimmed

1 tbsp harissa paste (available at most supermarkets)

200g Greek-style yogurt

½ cup finely chopped fresh flat-leaf parsley

½ cup finely chopped mint

FOR HARISSA CHICKPEAS

400g canned chickpeas, drained, rinsed 1 tbsp harissa paste

1 tbsp olive oil

METHOD

To make harissa chickpeas, preheat oven to 200C. Oil a large oven tray; line with baking paper. Pat chickpeas dry with paper towel; place in a medium bowl. Add remaining ingredients to chickpeas; stir to combine. Season to taste.

Spread chickpeas in a single layer on a tray. Bake for 20 mins, stir 3 times during, or until well browned and slightly crunchy. Meanwhile, heat oil in a large saucepan over medium heat; cook onion and garlic, stirring, for 5 mins. Add aubergine and pumpkin; cook for a minute each side or until vegetables are lightly browned. Add spices; cook for a minute or until fragrant. Add tomatoes, stock and the water; bring to the boil. Reduce heat; simmer, covered for 15 mins or until vegetables are just tender. Meanwhile, boil, steam or microwave lady’s finger until tender; drain. Stir it into tagine. Fold harissa through yogurt, season. Serve tagine topped with yogurt mix, harissa chickpeas and herbs. Season with pepper.