Quick & Easy

Vegetable tagine with harissa yoghurt

Vegie-packed and full of flavour.
Vegetable tagine

This Moroccan-style vegetarian stew is packed with pumpkin, eggplants and zucchini along with fragrant spices and chickpeas for a hearty meal.

Looking for more vegetarian stews and casseroles?


Vegetable tagine


Vegetable tagine

1.Finely chop coriander roots and stems. Heat oil in a large heavy-based saucepan over medium heat; cook onion, coriander roots and stems, and garlic, stirring, for 5 minutes. Add eggplant and pumpkin; cook for 1 minute each side or until vegetables are golden. Add spices; cook, stirring, for 1 minute or until fragrant.
2.Add chickpeas, tomatoes, stock and zucchini to pan; bring to the boil. Reduce heat to low; cook, covered, for 15 minutes or until pumpkin is tender.
3.Combine yoghurt and harissa in a small bowl; season to taste.
4.Top tagine with coriander leaves. Serve with harissa yoghurt.

You could use a mix of any vegetable in this tagine such as sweet potato, parsnip or beans. We used 240g (7½oz) baby zucchini in this recipe.


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