roast vegetable tagine with harissa coated chickpeas
Serves: 6
  • 400 grams pumpkin or sweet potato, chopped into chunks
  • 200 grams (1 small) eggplant, chopped into chunks
  • 1 large zucchini, chopped into large chunks
  • 100 grams cauliflower, divided into large florets
  • 1 red onion, finely chopped
  • 3 cloves garlic, minced
  • 3 cm fresh ginger, grated
  • 1 red capsicum, seeded and chopped into 2cm squares
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 1 teaspoon paprika
  • ¼ teaspoon allspice
  • 1 teaspoon caraway seeds, ground
  • 1 x 400 gram tin chopped tomatoes
  • 125 ml stock
  • 1 teaspoon salt
  • 1 tablespoon harissa or 3 whole green chillies
  • 1 x 400 gram tin chickpeas
To Serve
  • couscous
  • yoghurt
  • 1 teaspoon harissa
  1. Preheat oven to 180 degrees celsius and line a roasting dish with baking paper (to make washing up easier). Add the pumpkin / sweet potato, a splash of olive oil and lightly salt. Mix all around and bake for around 20-25 minutes or until the vegetables are cooked to your liking. Add the chunks of zucchini 15 minutes into the cooking time.
  2. While the vegetables are roasting, in a large, heavy based pot, heat a splash of olive oil and gently fry the onion, garlic, ginger and capsicum until softened.
  3. Add the spices and fry for a minute or two.
  4. Add the tomatoes, stock (and 3 whole green chillies if not using harissa), and salt. Simmer for 20 - 25 minutes or until the sauce is slightly thickened. Add the cauliflower florets and cook for an additional 5 minutes.
Harissa chickpeas - While the broth is simmering, fry 1 tablespoon of harissa in a small frying pan for a couple of minutes. Add the drained tin of chickpeas and gently fry for 10 minutes.
  1. Add the roast vegetables, and chickpeas to the sauce. Gently mix together, adding water if the sauce is too thick. Check and adjust the seasoning.
  2. Serve with couscous and yoghurt sauce.
Yoghurt sauce
  1. cup yoghurt mixed with 1 teaspoon harissa paste. If you don't have any harissa, mix the yoghurt with 1 glove of crushed garlic and a squeeze of lemon juice; or a handful of finely chopped mint leaves.
Recipe by Villiers Brown at