Vegetable tagine

lacto vegetarian | prep + cook time 1 hour + standing | serves 4

Tagines were traditionally cooked in the residual heat of bakers’ ovens in Morocco in conical clay pots that give the dish its name. This mouthwatering veggie version is packed with warm Moroccan flavors—a perfect balance of savory, sweet, and spicy.

2 tsp olive oil

1 large red onion (300g), coarsely chopped

2 garlic cloves, crushed

2 medium eggplants (¹⁄₂ lb), cut into 2-in pieces

1 lb kabocha or acorn squash, unpeeled, and cut into thin wedges

2 tsp ground cumin

2 tsp ground cilantro

2 tsp ground ginger

¹⁄₂ tsp ground cinnamon

1 15-oz can diced tomatoes

2 cups vegetable stock

2 cups water

¹⁄₂ lb okra, trimmed

1 tbsp harissa (see tip)

³⁄₄ cup Greek yogurt

¹⁄₂ cup finely chopped fresh Italian parsley

¹⁄₂ cup finely chopped fresh mint

salt and freshly ground black pepper

harissa chickpeas

1 15-oz can chickpeas, drained, rinsed

1 tbsp harissa

1 tbsp olive oil

1 To make the harissa chickpeas, preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper. Pat the chickpeas dry with paper towel; place in a medium bowl. Add the harissa paste and olive oil to the chickpeas; stir to combine. Season with salt and pepper. Spread the chickpeas in a single layer on the baking sheet. Bake for 20 minutes, stirring three times during cooking, or until well browned and slightly crunchy.

2 Heat the olive oil in a large saucepan over medium heat; cook the onion and garlic, stirring, for 5 minutes. Add the eggplant and squash; cook for 1 minute each side or until the vegetables are lightly browned. Add the spices; cook for 1 minute or until fragrant. Add the tomatoes, stock, and water; bring to a boil. Reduce heat; simmer, covered, for 15 minutes or until the vegetables are just tender.

3 Meanwhile, boil, steam, or microwave the okra until tender; drain. Stir the okra into the other vegetables.

4 In a separate small bowl, fold the harissa through the yogurt; season with salt and pepper to taste.

5 Serve the tagine topped with the yogurt mixture, harissa chickpeas, and herbs. Season with more pepper.

tip

Harissa is a hot chile paste. If you have a low heat-level tolerance, try using a mild chile sauce instead or omit from the recipe.

Vegetable tagine