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
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
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.