Mushroom Tagine

Harissa is a hot chilli paste that can be used as a side dish to accompany a main meal or to add spice and depth of flavour to soups, stews...

Harissa is a hot chilli paste that can be used as a side dish to accompany a main meal or to add spice and depth of flavour to soups, stews and tagines. You can adjust the amount of heat by increasing or reducing the number of chillies. Just remember it’s meant to be spicy!

Mushroom Tagine

Serves: 4

Mushroom Tagine Ingredients

Harissa Paste

• 100g sambal oelek or minced chilli
• ½tsp caraway seeds
• ½tsp cumin seeds
• 1 tsp coriander seeds
• 1 tsp salt
• ½ tsp pepper
• 100 ml water
• 5 garlic cloves, crushed
• 2 tbsp lemon juice

Tagine

• 1 onion, peeled & sliced
• 2 red capsicums, seeded & sliced
• ½tsp ground turmeric
• ½tsp ground ginger
• 1½tsp ground cumin
• 1½tsp sweet paprika
• 1 tbsp harissa paste 
• 1kg buttonmushrooms, cut into quarters
• ½ cup Medjool dates, chopped
• 400g tin chopped tomatoes
• 500mL vegan beef-style stock
• 400g tin chickpeas, drained & rinsed
• Salt & pepper
• Juice 1 lemon
• Coriander leaves, to garnish
• 2 cups cooked wholemeal couscous

Mushroom Tagine Preparation

1. To make harissa paste, heat small frying pan over medium–low heat, add spices and fry, stirring frequently, for 2 mins or until fragrant. Place all ingredients in high-speed food processor.
2. Process to smooth paste, occasionally scraping down sides. Store harissa paste in airtight container in refrigerator for up 4 days or freeze in ice-cube tray.
3. Heat tagine or flame-proof casserole pot. Add onion and capsicum. Cook, stirring, for 5 mins or until softened. Add spices and 1 tbsp harissa paste and cook, stirring, for 1 min.
4. Add mushrooms, dates, tomato, stock and chickpeas. Bring to simmer, cover and cook for 30mins. Season to taste with salt, pepper and lemon juice. Scatter over coriander leaves and serve with couscous.