Chickpea Tagine with Harissa

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Meat Free Monday African & Caribbean

4 serving

5.0 6 ratings Review this recipe

Prep time: 10 mins

Cook time: 32 mins

Serves: 4

Strictly speaking, a tagine should be cooked in a traditional North African earthenware pot of the same name. One of the beauties of this recipe is that you don’t actually need one to make it. Another is that it is extremely Moorish, if you’ll pardon the pun. Harissa is a spicy paste made from chilli, garlic and various other seasonings

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Ingredients Method

Ingredients

1 large onion, finely chopped
2 carrots, peeled and chopped
1 large sweet potato, peeled and chopped into chunks
1 red pepper, deseeded and diced
1 courgette, chopped
1 stick celery, chopped
1 teaspoon cumin seeds
1 teaspoon coriander seeds
1 pinch saffron
2 tablespoons olive oil
2 cloves garlic, crushed
1 tablespoon fresh ginger root, grated
1 cinnamon stick
227g chopped tomatoes
700ml vegetable stock
400g tinned chickpeas, drained
1 tablespoon clear honey
1 pinch salt
1 pinch ground black pepper
1 teaspoon harissa, to taste
240g pearl barley, to serve

Method

Step 1

Prepare the vegetables.

Step 2

Tip the cumin and coriander seeds into a small dry frying pan and toast over a medium heat for 30 seconds until fragrant. Lightly grind using a pestle and mortar. Soak the saffron stamens in 1 tablespoon of boiling water.

Step 3

Heat the olive oil in a large sauté pan over a medium heat. Add the onion and cook for 3–4 minutes until tender but not coloured. Add the ground spices, garlic, grated ginger and cinnamon stick and continue to cook for a further minute.

Step 4

Add the chopped tomatoes and tip the vegetables and the drained chickpeas into the pan. Stir to coat the veggies in the spiced mixture and pour over the stock.