FOOD

Harissa and Chickpea Tagine — a fantastic plant-based family dinner

cooked tagline

This vegetable tagine makes the most fantastic, flavoursome midweek family meal, especially if, like many people, you are aiming to eat a little more plant-based or meat-free. It takes 5 minutes to put together and then sits in the oven for a little under an hour cooking into this deliciousness!  I personally have a big soft spot for slow-cooked carrot but you could just use sweet potato or squash if that’s what you have available. Harissa is one of those ingredients that everyone should have in their store cupboard – its sweet and smoky flavour can literally transform a dull dish into something incredible.

We like to serve this tagine with couscous, salad and a big spoonful of harissa spiced yoghurt but you could also eat it as a side to slow-roasted lamb or a roast chicken.

Harissa and Chickpea Tagine 

Ingredients: (Feeds two adults and two children.)

-2 tbsp olive oil
-1 medium onion, chopped
-2 garlic cloves, peeled but kept whole
-1/2 large sweet potato, cut into 1-cm dice
-2 carrots, cut into 1-cm dice
-6 dried apricots, roughly chopped
-1 tbsp harissa paste (use less if don’t like spice)
-1/2 tsp smoked paprika
-1/2 tsp ground cinnamon
-1/2 tsp ground coriander
-1/2 tsp sea salt
-1 cup tomato passata
-500ml vegetable stock
-1 x 400g tin chickpeas, drained

harissa and chickpea tagline

Preheat oven to 200°C. Heat the oil in an ovenproof dish on the hob (I usually use a Le Cresuet dish) and add the onion, garlic, sweet potato and carrot and cook for 2 minutes. Add the spices and harissa and stir so that the vegetables are lightly coated before adding the liquid and apricots. Bring everything back to the boil and cover with a tight-fitting lid. Place in the oven for 25-30 minutes.

After 30 minutes, remove from the oven and stir through the chickpeas. Place the tagine back in the oven, uncovered, for 20 minutes. Remove and serve immediately. This is also a great recipe to make in bigger batches so you can pop any extra in the fridge or freezer for another day when you really don’t have any time.

Enjoy!

Lyndsay x


SHARE

Leave a Comment