Tunisian Tagine with Parsley Crumble and Preserved Lemon

Tunisian Tagine with Parsley Crumble and Preserved Lemon

Ready in 35 minutes • Serves 2-3
This dish most recently appeared in My Veggie (4 Nights For 2) on Sunday, July 30, 2017.
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One of the most well-known flavours of Tunisia, harissa is a paste made from roast red peppers and aromatic herbs and spices.

Ingredients

TUNISIAN TAGINE

  • 1 brown onion, thinly sliced
  • ½ teaspoon salt
  • 2 cloves garlic, minced
  • 1 tablespoon finely grated ginger
  • 1 carrot, grated
  • 1-1½ tablespoons veggie harissa
  • 1 teaspoon flour
  • 2 tablespoons tomato paste
  • 2 cups vegetable stock
  • 1 can cannellini beans, drained and rinsed

FETA PARSLEY CRUST

  • 2 eggs
  • 100g feta cheese
  • 2-3 tablespoons chopped parsley leaves and stalks
  • ¼ teaspoon salt
  • 100g panko breadcrumbs

BROCCOLI AND PRESERVED LEMON

  • 1 tablespoon butter
  • 25g sliced almonds
  • ¼ teaspoon salt
  • 2-3 teaspoons thinly sliced preserved lemon peel (white flesh removed)
  • ½ head broccoli, cut into small florets
  • 2 tablespoons water
  • 1-2 handfuls baby kale leaves

Steps

  1. oven to 230°C.
  2. Heat a drizzle of oil in a medium, oven-proof fry-pan on high heat and cook onion for 3-4 minutes, until browned. Add salt, garlic and ginger and cook a further 1-2 minutes, until softened.
  3. Add carrot, harissa, flour and tomato paste to pan and cook for 1-2 minutes, until fragrant.
  4. Add stock and cannellini beans and reduce heat to medium. Simmer for about 3 minutes, until sauce has thickened slightly. While sauce simmers, whisk together eggs, feta, parsley and salt in a medium bowl until reasonably smooth. Fold through breadcrumbs and set aside.
  5. Once sauce has thickened a little (it should still be quite saucy), remove pan from heat and cover beans evenly with breadcrumb mixture. Bake for 10-12 minutes, until golden and crunchy. While tagine bakes, heat a drizzle of oil in a large fry-pan on medium heat.
  6. Add butter and once it begins to foam, add almonds, salt and preserved lemon. Stir regularly for 1 minute, until toasted. Add broccoli and water to pan and cook a further 2-3 minutes, until bright green and tender. Toss through baby kale leaves and season to taste with salt and pepper. Remove from heat.
  7. divide Tunisian tagine between bowls and serve with broccoli and preserved lemon.

Nutritional Information

Energy 2040 kj
488 kcal
Protein 31.9g
Carbohydrate 58.1g
Fat 25.6g