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 read more.

Moroccan Vegetable Tagine With Harissa Yogurt Sauce

Moroccan Vegetable Tagine With Harissa Yogurt Sauce

Recipe For Moroccan Vegetable Tagine With Harissa Yogurt Sauce

Ingredients

Yogurt Sauce:
1 cup (8 ounces) Greek-style yogurt (like Fage or Oikos)
1 tablespoon extra-virgin olive oil
1 teaspoon harissa sauce
1 garlic clove, minced
Coarse kosher salt

Vegetable Tagine:
Coarse kosher salt
1 pound carrots, peeled, cut into 1/2- to 3/4-inch pieces
1 3/4-pound turnip, peeled, cut into 1/2- to 3/4-inch pieces
3 tablespoons butter
1/2 pound spring onions or green onions, coarsely chopped (about 1 3/4 cups)
2 tablespoons chopped fresh Italian parsley
2 tablespoons chopped fresh mint
2 garlic cloves, minced
1 teaspoon paprika
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 cup dry white wine
2 teaspoons all purpose flour
1 15-ounce can garbanzo beans (chickpeas), drained, rinsed
1 5-ounce bag baby spinach
1 to 3 teaspoons fresh lemon juice

Directions

  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.