Harissa Adds Pizzazz to a North African Vegetable Tagine

A while back, I showed you how to make your own version of harissa, a North African chili paste, from scratch. Although it tastes great in everything from couscous to pasta to grilled meats, I'd just come back from three days of all-out feasting and was craving nutritious, vegetable-forward meal. In this riff on a North African tagine, a little bit of spicy, smoky chili paste goes a long way. Make the best of harissa when you


Moroccan Vegetable Tagine With Harissa Yogurt Sauce

Moroccan Vegetable Tagine With Harissa Yogurt Sauce


  1. Yogurt Sauce:
  2. 1 cup (8 ounces) Greek-style yogurt (like Fage or Oikos)
  3. 1 tablespoon extra-virgin olive oil
  4. 1 teaspoon harissa sauce
  5. 1 garlic clove, minced
  6. Coarse kosher salt
  1. Vegetable Tagine:
  2. Coarse kosher salt
  3. 1 pound carrots, peeled, cut into 1/2- to 3/4-inch pieces
  4. 1 3/4-pound turnip, peeled, cut into 1/2- to 3/4-inch pieces
  5. 3 tablespoons butter
  6. 1/2 pound spring onions or green onions, coarsely chopped (about 1 3/4 cups)
  7. 2 tablespoons chopped fresh Italian parsley
  8. 2 tablespoons chopped fresh mint
  9. 2 garlic cloves, minced
  10. 1 teaspoon paprika
  11. 1 teaspoon ground cumin
  12. 1/2 teaspoon ground coriander
  13. 1/2 cup dry white wine
  14. 2 teaspoons all purpose flour
  15. 1 15-ounce can garbanzo beans (chickpeas), drained, rinsed
  16. 1 5-ounce bag baby spinach
  17. 1 to 3 teaspoons fresh lemon juice


  1. Make the yogurt sauce: Whisk first 4 ingredients in medium bowl. Season to taste with coarse salt and pepper. Cover and chill; can be made 2 days ahead.
  2. Make the vegetable tagine: Bring 8 cups water to boil in heavy large saucepan. Sprinkle with coarse salt. Add carrots; cook until just tender, about 4 minutes. Using skimmer or large slotted spoon, transfer carrots to large bowl of ice water. Return water to boil. Add turnip; cook until just tender, about 3 minutes. Using skimmer, transfer turnip to bowl with carrots. Reserve cooking liquid.
  3. Melt butter in heavy large pot over medium heat. Add next 7 ingredients. Sprinkle with coarse salt and pepper. Cook until onions are soft, stirring often, about 8 minutes. Add wine; simmer until reduced by half, about 5 minutes. Stir in flour. Add carrots, turnip, beans, spinach, and 2 cups reserved cooking liquid (save the rest of the vegetable stock for another use). Bring to simmer; cook until vegetables are heated through, adding more cooking liquid for desired consistency. Season stew to taste with coarse salt, pepper, and lemon juice.
  4. Divide stew among bowls. Spoon dollop of yogurt sauce over and serve.

Serves 6.

Average ( votes):
m gonna try ny had on it soon :)
cool, looks great...I should go try to make it, thanks alot for the recipe
This looks really yummy! I make something very similar every once in a while but I use rutabagas. I will check out the harissa. I hope I have time to make some before school starts back. Thanks Yum!
Sorry arihm, you should see harissa in the ingredients now! Thanks for the callout.
Umm, there's no harissa listed anywhere in the ingredients. Otherwise, it looks really tasty!
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