Eggplant Tagine with Dairy Free Harissa Yoghurt

Method

• 1)

  Dice pumpkin & eggplant, toss in olive oil and pop into the oven at 200C until browned (approx 30mins).

• 2)

  To a large casserole dish or tagine sweat dice onions down in a generous lug of olive oil on a low heat. Add 5 cloves of finely diced garlic, 2 tsp of smoked paprika, 2 tsp cumin, 1 cinnamon stick and continue to sweat.

• 3)

  Remove the pith from 1/2 a preserved lemon and finely slice skin and add to the pot with 6 pitted green olives and handful of sliced dried apricots.

• 4)

  Add 2 tins of tomatoes and 1L of vegetable stock.

• 5)

  Once the pumpkin and eggplant is roasted add that to the tagine with 2 drained and rinsed tins of chickpeas and leave on a low simmer with the lid off for 45mins.

• 6)

  To make the harissa yogurt add 500g COYO Greek Style yoghurt to a bowl with 2 tsp of harissa paste. (option to add more of less to adjust spice).

• 7)

  Once tagine is done, leave to cool and top with harissa COYO.

• 8)

  Serve with cous cous & flatbreads.

• 9)

  Enjoy!