Eggplant, tomato and chickpea tagine with harissa

Harissa

150 g	Red chillies, fresh
4 cloves	Garlic, peeled and crushed
2 tsp	Caraway seeds, ground
2 tsp	Ground coriander
2 Tbsp	Fresh coriander, finely chopped, plus extra leaves to serve
2 Tbsp	Fresh mint, finely chopped, plus extra leaves to serve
3 tsp	Salt
2 Tbsp	Olive oil

Tagine

1	Eggplant (Main)
4	Vine-ripened tomatoes (Main)
1 can	Chickpeas, 350g, drained (Main)
2 tsp	Lemons, zest, finely chopped
½ cup	Vegetable stock
3 Tbsp	Olive oil
1	Freshly ground black pepper, to season

Directions

1. Grind all the harissa ingredients in a food processor or a mortar and pestle until smooth.
2. Reserve 1 Tbsp. Slice the eggplant into rounds and marinate in the harissa for 1 hour.
3. Preheat the oven to 180C (or you will need to simmer the tagine on the stovetop for 1 hour).
4. Arrange the eggplant alternating with the tomatoes in the tagine.
5. Scatter over the chickpeas, oil, stock and then the lemon zest. Cover and cook for 30 minutes.
6. Mix 1 Tbsp of harissa with 2 Tbsp of olive oil and spoon into each dish to taste.
7. Season and serve with fresh mint and coriander.

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