vegetable tajine with harissa

This tajine has all the flavours of a tasty Moroccan dish.  It’s perfect for a warming supper or dinner party now it’s colder.  It has that lovely combo of savoury and sweet because it’s got delicious spices and dried apricots in it. It’s super easy as it’s sll baked in the oven and needs little attention. Perfect if you are busy. I serve it with saffron couscous, garlicky yogurt (Alpro have just started doing a sugar free plain yogurt) and my Moroccan orange salad, recipe in the index, and it’s a big hit with vegetarians and non vegetarians.

Serves 4.

Ingredients:
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)

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middle eastern basmati rice with chickpeas, currants, and herbs

This rice salad is taken from Ottolenghi’s Jerusalem cookbook, only I have made it simpler. My friends all complain that his recipes are too complicated so they don’t bother to make them. Perfect with meat and chicken or just vegetarian dishes.

Serves 6.

Ingredients:
400 g can of chickpeas, drained
1 bag of cooked basmati rice (about 2-3 cups)
2-3 tablespoons of olive oil
1 teaspoon ground cumin
1 ½ teaspoon of curry powder
100 g currants
Crispy onions from supermarket (in a plastic tub)
2 tablespoons of chopped parsley
1 tablespoon of chopped coriander
1 tablespoon of chopped dill
Salt and pepper

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