Vegetable Tagine with Harisa

December 17, 2009 at 4:39 pm 5 comments

This is a warm up to the 7-day recipe marathon initiated by Nupur, at One Hot Stove. Just making sure I haven’t forgotten writing posts!  Nupur has provided the much needed push for My Foodcourt and hope to reach the finish line, even though I shall be travelling.

Harisa Seasoning was not a very familiar spice to me till recently. My dear brother picked up some free samples for this from a trade fair in Berlin last month. Some Google research and I was tempted to use it immediately; Hit the bulls eye with this recipe for Vegetable Tagine with Harisa. Loved this recipe since I had all the ingredients that were required (a very rare coincidence!).

All the veggies used for this Tagine are in season now. I did not have the traditional ‘Tagine pot’ but slow cooked it on the stove top for the flavours to mingle and the result was a scrumptious spicy-sweet and tangy stew. Traditionally served with couscous, I served this with rice. As usual I tweaked the recipe a little bit to suit our taste.

Here’s the recipe:

Vegetable Tagine with Harisa

2 onions, sliced

½ tsp ginger-garlic paste

1 tsp sugar

3 tsp Harisa seasoning

a pinch of saffron (optional)

1 tsp cumin seeds (roasted and crushed)

1 cinnamon stick

1 bay leaf

250ml vegetable stock or water

3 ripe tomatoes, skinned and chopped

2 large carrots, cut into chunks

2 sweet potatoes, peeled and cubed

1 red pepper, seeded and cubed

1 yellow pepper, seeded and cubed

2 brinjals, cubed

400g chickpeas soaked overnight and cooked

1 tsp dry red chilli powder or pepper (optional)


2 tsp Oil

Chopped fresh parsley for garnish

Heat the oil and fry the onion, ginger-garlic and sugar over a low heat until onions begin to caramelise.

Add harissa powder and spices and cook until fragrant.

Add the veggies, season with salt, Cover and simmer for 40 minutes or until the vegetables are tender.

Garnish with chopped fresh parsley.

Serve hot with couscous or rice.

Entry filed under: bay leaves, bean, carrot, chickpea, cinnamon, Cuisines of the world, cumin seed, Curries & Gravies, eggplant, flatleaf, gelling agent, ginger garlic, legume, onion, parsley, pepper, potato, red chilli, red pepper, Saffron, salt, sugar, Sweet Potato, sweetener, tomato, vegetable stock, veggies, water.

Wheat Sprouts Chocolate Pudding Inspirational cookies….

5 Comments Add your own

  • 1. PJ  |  December 19, 2009 at 11:37 am

    I stumbled over here through Nupur’s blog. You have a great blog here with some wonderful recipes and nice photos! This tagine looks delicious.. harissa is something I love to cook with as well.

  • 2. nithya praveen  |  December 23, 2009 at 9:48 pm

    This tagine looks delicious.You have a great blog out here.I dropped in here from nupur’s blog.

  • 3. Nupur  |  December 24, 2009 at 5:23 pm

    Blogging is like riding a bike- you don’t forget even if you don’t practice it for a while 😉

    I have been meaning to make harissa for a long while- now looking at this recipe, I know I need to try it soon!

  • 4. s  |  December 25, 2009 at 12:31 pm

    First time here…am wow-ed!!

  • […] in the traditional Caponata recipe. I had some Harissa seasoning which my brother had gifted me some time back. Also the addition of raisins was quite interesting. I did not have capers neither did I have […]


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December 2009




Find my recipes at The Urban Spice


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