Amanda Laird: Eggplant, tomato and chickpea tagine with harissa

By Amanda Laird

Add a comment

Serves 4


150g fresh red chillies
4 cloves garlic, peeled and crushed
2 tsp ground coriander
2 tsp ground caraway seeds
2 Tbs fresh mint, finely chopped
2 Tbs fresh coriander, finely chopped
3 tsp salt
2 Tbs olive oil

1 eggplant
3 or 4 (depending on size) large vine-ripened tomatoes
1 x 350g tin of chickpeas, drained
3 Tbs olive oil
½ cup vegetable stock
2 tsp lemon zest, finely chopped
Freshly ground black pepper
Fresh mint and coriander to serve

1 Grind all the harissa ingredients in a food processor or a mortar and pestle until smooth. Reserve 1 Tbs. Slice the eggplant into rounds and marinate in the harissa for 1 hour.

2 Preheat the oven to 180C (or you will need to simmer the tagine on the stovetop for 1 hour).

3 Arrange the eggplant alternating with the tomatoes in the tagine. Scatter over the chickpeas, then the oil, stock and the lemon zest. Cover and cook for 30 minutes.

4 Mix the tablespoon of harissa with 2 tablespoons of olive oil and spoon into each dish to taste. Season and serve with fresh mint and coriander.

NB: The harissa will keep for at least 1 month in the fridge.

- NZ Herald

Get the news delivered straight to your inbox

Receive the day’s news, sport and entertainment in our daily email newsletter


Have your say

1200 characters left

By and large our readers' comments are respectful and courteous. We're sure you'll fit in well.
View commenting guidelines.

© Copyright 2017, NZME. Publishing Limited

Assembled by: (static) on production apcf03 at 29 Apr 2017 20:33:21 Processing Time: 1003ms