Chickpea Tagine with Harissa
By Meat Free Monday
Published on 27 November 2018
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 seasoningsTime and servings
42 minsTotal time
4Servings
10 minsPrep time
32 minsCooking time
Ingredients
- 2 carrots, peeled and chopped
- 1 large of sweet potato, peeled and chopped into chunks
- 1 tsp of cumin seeds
- 1 tsp of coriander seeds
- 1 pinch of saffron
- 2 tablespoons of olive oil
- 227 g of chopped tomatoes
- 1 tbsp of clear honey
- 400 g of tinned chickpeas, drained
- 1 pinch of ground black pepper
- 240 g of pearl barley, to serve
- 1 red pepper, deseeded and diced
- 1 stick of celery, chopped
- 1 courgette, chopped
- 2 cloves of garlic, crushed
- 700 ml of vegetable stock
- 1 pinch of salt
- 1 tsp of harissa, to taste
- 1 large of onion, finely chopped
- 1 tbsp of fresh ginger root, grated
- 1 cinnamon stick
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.Step 5
Bring to the boil, reduce the heat to a gentle simmer and continue to cook for 20–25 minutes until the vegetables are tender.Step 6
Add the honey and season with salt and freshly ground black pepper. Serve in bowls with wholewheat couscous and a good spoonful of harissa.