Eggplant, tomato and chickpea tagine with harissa

Viva 21/8/2008

Amanda Laird

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Serves 4

150 g	Red chillies, fresh
4 cloves	Garlic, peeled and crushed
2 tsp	Ground coriander
2 tsp	Caraway seeds, ground
2 tbsp	Fresh mint, finely chopped, plus extra leaves to serve
2 tbsp	Fresh coriander, finely chopped, plus extra leaves to serve
3 tsp	Salt
2 tbsp	Olive oil

1	Eggplant
4	Vine-ripened tomatoes
1 can	Chickpeas, 350g, drained
3 tbsp	Olive oil
½ cup	Vegetable stock
2 tsp	Lemons, zest, finely chopped
1	Freshly ground black pepper, to season

Grind all the harissa ingredients in a food processor or a mortar and pestle until smooth.
Reserve 1 Tbs. Slice the eggplant into rounds and marinate in the harissa for 1 hour.
Preheat the oven to 180 degC (or you will need to simmer the tagine on the stovetop for 1 hour).
Arrange the eggplant alternating with the tomatoes in the tagine.
Scatter over the chickpeas, then the oil, stock and the lemon zest. Cover and cook for 30 minutes.
Mix the tablespoon of harissa with 2 tablespoons of olive oil and spoon into each dish to taste.
Season and serve with fresh mint and coriander.

Tip: The harissa will keep for at least 1 month in the fridge.