vegetable tajine with harissa

Warm everyone up with this winter vegetable stew that’s baked in the oven. Really easy and full of exotic flavours with the sweetness from the apricots. Really delicious.

Serves 4.

4-5 carrots sliced lengthways
4-5 shallots peeled
1 aubergine cubed
100g unsulphured dried apricots, chopped
4-5 baby courgettes or two large ones cut into spears
250 ml vegetable stock
1 big pinch of saffron fronds
A tin of chick peas and the water they come in
4 tablespoons of olive oil
A few bay leaves
1/2 teaspoon each of ground ginger, turmeric, chilli flakes and smoked paprika
Salt to taste
1 teaspoon of Harissa
A small handful of chopped parsley (optional)


Preheat the oven to 190°C.
Put everything into a largish deep roasting pan, except the parsley.
Bake for 45 to 60 minutes, gently stirring several times, till the vegetables are tender. Sprinkle with chopped parsley.
I serve it on couscous with some yogurt (soya) with a crushed garlic clove mixed in.


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