Chickpea and Harissa Tagine with Quinoa


Harissa Paste

2 red capsicums, whole

4 garlic cloves, skin on

2 tbls olive oil

1 tsp coriander seeds

1 tsp caraway seeds

1 tsp cayenne powder

1 tsp sea salt 


1 tbls rice bran or olive oil

1 onion, sliced

2 garlic cloves, crushed (optional)

½ tbls ginger, grated

1 tbls each of parsley and coriander stems, finely chopped (leaves for garnish)

1 tsp cumin, ground

1 tsp paprika

1 can chickpeas, rinsed and drained

2 cups pumpkin (any in season), cut into chunks, skin on

1 tbls harissa paste

1 can chopped tomatoes, or 500ml veggie stock

1 tbls preserved lime/lemon zest, finely sliced

½ tsp saffron (optional)

garnish with chopped parsley and coriander nand lime/lemon wedges.

Plain yoghurt (optional)


½ cup red quinoa and ½ cup white quinoa (or 1 cup tri coloured quinoa) 


Put the quinoa in 2¼ cups water and bring to the boil. Drop to a simmer, put the lid half on and let cook until you can’t see the water and little ‘volcano hole’ appear. Taste it at this point, it should be tender and almost cooked. If not then add a splash more water. Put the lid on and turn the heat off. Allow the quinoa to cook in its own steam for another 10 minutes or until you’re ready to serve it.

For the Harissa, place the capsicum and garlic on an skillet (or in the oven) with a little olive oil. Cook until the skin starts to turn black on all sides. Place in a plastic bag and let sweat for a few minutes. Remove from the bag and remove the skin from both the capsicum and the garlic.

Place in a food processor and blitz with the spices until a smooth paste forms. Season.

In a tagine or heavy based pan, slowly cook yur onions in the oil until becoming translucent. Then add the garlic, ginger and parsley and coriander stems. Stir to combine. Now add the spices and cook until they start to stick and become fragrant. Stir in your chickpeas and pumpkin then the Harissa. Stir so that everything is coated with the harissa paste. Now add your stock (or tomatoes), preserved lime/lemon and saffron. Let it simmer at least unitl the pumpkin is tender but the longer the better.

Taste for seasoning, you may want to add some sea salt.

Serve garnished with chopped parsley and coriander leaves and lemon or lime wedges. Serve the quinoa in a separate dish on the side.

You may want a little yoghurt on the side also.

Serves 4