This recipe came a long when looking for something to do with a Moroccan Spaghetti Squash side dish I wanted to try. Originally a dry dish without the tomato sauce, but I thought the squash needed the sauce. I have also halved the amount of harissa in the dish as I find it a really hot and overwhelming taste, but feel free to add more if you are that way inclined! I also served it with some Greek yogurt to combat the chilli burn!
Roasted Veg and Chickpea Tagine (adapted from Delicious Magazine)
(3 WW ProPoints per serving)
1 large aubergine, cut into chunks
1 red pepper, cut into chunks
1 red onion, cut into chunks
12 small vine tomatoes, halved
2 tsp cumin seeds
Head of garlic, cloves separated
Dash of balsamic vinegar
2 x 400g cans chopped tomatoes
2 x 400g cans chickpeas, drained and rinsed
1 tbsp harissa paste
Handful fresh parsley, chopped
Preheat the oven to 200°C. Place the aubergine, pepper, onion, tomatoes, cumin seeds, garlic and vinegar in a roasting tin, season and spray with cooking spray. Roast for 30-40 minutes until the vegetables are tender.
Spray a saucepan with cooking spray and cook the harissa for a minute until it starts to small spicy. Add in the chopped tomatoes and chickpeas and cook on a medium-low heat for about 10-15 mins.
When the roasted veg is cooked, carefully remove the garlic cloves and leave to cool for a couple of minutes. Squeeze the garlic out of the husks into the tomato mixture, followed by the rest of the roasted veg. Serve with couscous or flatbreads.