Ingredients
Harissa chickpeas
Method
1.In a large saucepan, heat oil on medium. Cook onion and garlic, stirring, for 5 minutes or until tender. Add eggplant and pumpkin and cook for 1 minute each side until veges are browned lightly. Add spices and cook for 1 minute until fragrant. Add stock, water and tomato, then bring to the boil. Reduce heat and simmer, covered, for 15 minutes or until veges are just tender.
2.For the harissa chickpeas: Preheat oven to hot, 200°C. Oil a large oven tray and line with baking paper. Pat chickpeas dry with a paper towel. Place in a bowl with paste and oil, then stir to combine. Season. Spread in a single layer on tray. Roast for 20 minutes, stirring three times, or until well browned and slightly crunchy.
3.Steam okra for 1-2 minutes until tender. Stir into tagine.
4.Fold harissa through yoghurt in a small bowl. Season to taste.
5.Serve tagine topped with yoghurt mixture, chickpeas and herbs. Season with pepper.
Note
- Harissa is a very hot paste, even when the amount used is reduced.