Name: Vegetable tagine with harissa yoghurt
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: Vegetable tagine; 1 1 bunch coriander (cilantro), roots and stems washed, leaves picked; 2 teaspoons olive oil; 1 large red onion (300g), chopped coarsely; 2 cloves garlic, crushed; 4 baby eggplants (240g), halved lengthways; 500 grams kent pumpkin, cut into 2cm (¾in) pieces; 2 teaspoons ground cumin; 2 teaspoons ground coriander; 2 teaspoons ground ginger; ½ teaspoon ground cinnamon; 400 can chickpeas, drained, rinsed; 400 can diced tomatoes; 2 cups (500ml) vegetable stock; 2 medium zucchini (240g), trimmed, sliced lengthways (see swap); ¾ cup (210g) greek yoghurt; 2 tablespoons harissa paste

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?

Ingredients

Vegetable tagine

1 1 bunch coriander (cilantro), roots and stems washed, leaves picked

2 teaspoons olive oil

1 large red onion (300g), chopped coarsely

2 cloves garlic, crushed

4 baby eggplants (240g), halved lengthways

500 grams kent pumpkin, cut into 2cm (¾in) pieces

2 teaspoons ground cumin

2 teaspoons ground coriander

2 teaspoons ground ginger

½ teaspoon ground cinnamon

400 can chickpeas, drained, rinsed

400 can diced tomatoes

2 cups (500ml) vegetable stock

2 medium zucchini (240g), trimmed, sliced lengthways (see swap)

¾ cup (210g) greek yoghurt

2 tablespoons harissa paste

Method

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.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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