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
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.