Vegetable Tajine

Vegetable Tajine

  • Preparation 25 min
  • Cooking 30 min
  • Servings 4

Last year we gave you two hot sauce recipes (for sambal oelek and a Tabasco-inspired condiment), so this season we had to come up with another way to get spicy. Enter harissa, a fragrant pepper paste from the Maghreb. We used our recipe in a vegetarian tajine, which is the perfect platform for other harvest gems like rutabaga, eggplant, zucchini and bell peppers. Kick it up a notch with a side of merguez.

Featured in RICARDO Magazine (BACK TO SCHOOL 2017)
  • Vegan
  • Vegetarian

Categories

Ingredients

    • 1 small rutabaga, about 3/4 lb (340 g), peeled
    • 2 tbsp (30 ml) olive oil
    • 2 small eggplants, about 6 oz (170 g) each, cut into slices 1/2-inch (1 cm) thick
    • 1 zucchini, cut into slices 1/2-inch (1 cm) thick
    • 1 red bell pepper, seeded and cut into strips
    • 1/2 tsp ground turmeric
    • 1/2 tsp ground coriander
    • 1/2 tsp ground cumin
    • 2 tbsp (30 ml) tomato paste
    • 1 tbsp (15 ml) homemade harissa paste (see recipe) or store-bought
    • 2 cups (500 ml) vegetable or chicken broth
    • 1 can (19 oz/540 ml) chickpeas, rinsed and drained
    • 1/2 preserved lemon, diced (optional)
    • 1/2 cup (70 g) green olives
    • 1/4 cup (50 g) dried apricots, quartered

Preparation

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