Meat Free Harissa Tagine

Harissa, meat free, neil, tagine, traditional, vegetarian -

Meat Free Harissa Tagine

We know lots of you try to enjoy one meat free day per week and with this in mind our Brand Ambassador Neil, has created this delicious meat free alternative to the traditional tagine!


  1. Okra
  2. Bell Pepper
  3. Chick Peas
  4. Courgette
  5. A&O “Harissa” Seasoning
  6. Pomegranate Seeds
  7. Mint 
  8. Sun Dried Tomatoes 
  9. Small amount of vegetable Stock
The trick to this dish is to just go with the flow, and cook it slow.
Trim the stalks from the Okra, leaving 3mm of the stalk intact. This should leave a small hole in the end that will allow your flavours to be absorbed within. Once you are happy with the amount (roughly 15 Okra pods) for an average sized dish, spread out on baking parchment and salt lightly, then place in a pre-heated oven at 100°c for 20 minutes, and remove to cool. 
Take an oven proof dish with a lid, or if you have a Tagine, even better.
Pour in the drained Chick Peas, add the sliced Bell Pepper, a small amount of stock mixed in with about a level Tablespoon of Harissa seasoning, to just cover the bottom of the dish. 
You only need enough to stop the contents sticking to the dish and to coat the contents with that lovely Harissa seasoning) and place in the oven, increasing the heat to 120°c, for about 30 minutes. 
In the meantime, cut the Courgette up in to chunks of about 20mm wide and pan fry them with a little spray Oil of your choice (you could use Butter if your dietary requirements allow) and seal the ends of the Courgette off to a toasty golden colour, transfer this to the dish in the oven but do not stir it in.
Spoon a little of the Stock from the bottom of the dish over the Courgette, then add the Okra, cover with the lid and return to the oven for around 30 minutes.
To serve, remove the lid and add the Sun Dried Tomatoes, fold in gently with a spoon, you do not want to destroy the shape of the Courgette and Okra, garnish with Pomegranate Seeds and Mint Leaves and place in the centre of the table. 
This dish paired well with home made Labneh (dusted with A&O Za’Atar), Olives, Sun Dried Tomato, Falafel and some fresh, ripe Figs to complete a dish that was truly flavourful.
The basis of this dish is provided for you to tweak to your own requirements, give it a go!  

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