Vegetable tagine with harissa yoghurt

Vegie-packed and full of flavour.

  • 35 mins cooking
  • Serves 4
  • Print
This Moroccan-style vegetarian stew is packed with pumpkin, eggplants and zucchini along with fragrant spices and chickpeas for a hearty meal.


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


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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