Vegetable tagine

Prep 0 h : 10 m
Cook 0 h : 20 m


  • 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


  • 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.