Vegetable Tagine with Harisa

This is a warm up to the 7-day recipe marathon initiated by Nupur, at One Hot Stove. Just making sure I haven’t forgotten writing posts!  Nupur has provided the much needed push for My Foodcourt and hope to reach the finish line, even though I shall be travelling.

Harisa Seasoning was not a very familiar spice to me till recently. My dear brother picked up some free samples for this from a trade fair in Berlin last month. Some Google research and I was tempted to use it immediately; Hit the bulls eye with this recipe for Vegetable Tagine with Harisa. Loved this recipe since I had all the ingredients that were required (a very rare coincidence!).

All the veggies used for this Tagine are in season now. I did not have the traditional ‘Tagine pot’ but slow cooked it on the stove top for the flavours to mingle and the result was a scrumptious spicy-sweet and tangy stew. Traditionally served with couscous, I served this with rice. As usual I tweaked the recipe a little bit to suit our taste.

Here’s the recipe:

Vegetable Tagine with Harisa

Vegetable Tagine with Harisa

Print Recipe

Vegetable Tagine with Harisa Print Recipe

Ingredients

• 2 onions , sliced
• xbd tsp ginger-garlic paste
• 1 tsp sugar
• 3 tsp Harisa seasoning
• a pinch saffron of (optional)
• 1 tsp cumin seeds (roasted and crushed)
• 1 cinnamon stick
• 1 bay leaf
• 250 ml vegetable stock water or
• 3 tomatoes ripe , skinned and chopped
• 2 carrots large , cut into chunks
• 2 sweet potatoes , peeled and cubed
• 1 red pepper , seeded and cubed
• 1 pepper yellow , seeded and cubed
• 2 brinjals , cubed
• 400 g chickpeas soaked overnight and cooked
• 1 tsp red chilli pepper dry powder or (optional)
• Salt
• 2 tsp Oil
• parsley Chopped fresh for garnish

Servings:

Instructions

1. Heat the oil and fry the onion, ginger-garlic andsugar over a low heat until onions begin tocaramelise.
2. Add harissa powder and spices and cook until fragrant.
3. Add the veggies, season with salt, Cover and simmer for 40 minutes or until the vegetables are tender.
4. Garnish with chopped fresh parsley.
5. Serve hot with couscous or rice.