Spiced Carrot and Orange Tagine with Harissa Yogurt

A fragrant and flavorful vegetarian tagine featuring the sweetness of carrots and oranges, balanced by warming spices. The harissa yogurt adds a creamy, spicy, and cooling finish.

Prep Time

15 minutes

Total Time

45 minutes

Calories

450

Level

Easy

Yields

4 servings

Cost

£1.31

Season:

🌸 Spring•☀️ Summer

Meal Type:

Lunch•Dinner

Cuisine:

British

Main Ingredient:

Vegetarian

Mood:

Comfort Food•Spicy

Ingredients

Servings

2tablespoonsOlive oil

£0.25

1mediumOnion(chopped)

£0.30

3clovesGarlic(minced)

£0.15

1tablespoonGinger(grated)

£0.20

1poundCarrots(peeled and sliced)

£0.40

2mediumOrange(zest of 1 orange, juice of 2 oranges)

£0.70

11/2 cupsVegetable broth

£0.30

115-ounce canChickpeas(drained and rinsed)

£0.65

0.3cupRaisins or Dried Apricots(chopped)

£0.40

1teaspoonGround cumin

£0.10

1teaspoonGround coriander

£0.10

0.5teaspoonTurmeric

£0.05

0.3teaspoonCinnamon(ground)

£0.05

to tasteSalt

to tasteBlack pepper

0.5cupPlain yogurt(full-fat or Greek yogurt)

£0.35

1teaspoonsHarissa paste(adjust to taste)

£0.20

for garnishFresh cilantro or parsley(chopped)

£0.30

for servingCooked couscous or quinoa

£0.75

Total Cost

£5.25

£1.31 per serving

The Method

1
In a large pot or Dutch oven (or tagine), heat olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
2
Add the minced garlic and grated ginger and cook for another minute until fragrant.
3
Add the sliced carrots, orange zest, cumin, coriander, turmeric, and cinnamon. Cook for 2-3 minutes, stirring occasionally to coat the carrots with the spices.
4
Pour in the orange juice and vegetable broth. Bring to a simmer, then reduce heat to low, cover, and cook for 15-20 minutes, or until the carrots are tender.
5
Stir in the drained chickpeas and raisins (or dried apricots). Cook for another 5 minutes to heat through.
6
Season with salt and pepper to taste.
7
While the tagine is simmering, prepare the harissa yogurt: In a small bowl, combine the plain yogurt and harissa paste. Mix well. Adjust the amount of harissa paste to your desired spice level.
8
Serve the tagine hot over cooked couscous or quinoa. Top with a dollop of harissa yogurt and garnish with fresh cilantro or parsley.

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My Notes

Nutrition Information

Nutrition per serving (450g)

450 kcal / 1883 kJ

Carbs

65g

25% of RDA

Fat

18g

26% of RDA

Protein

15g

30% of RDA

Detailed Breakdown

Fibre

15 g

50% of RDA

Sugar

25 g

28% of RDA

Sodium

450 mg

20% of RDA

Saturated Fat

3 g

15% of RDA

Chef's Tips

For a deeper flavor, you can toast the spices (cumin, coriander, turmeric, cinnamon) in a dry pan for a minute or two before adding them to the tagine.

If you don't have harissa paste, you can use sriracha or another chili sauce, but the flavor will be slightly different.

Feel free to add other vegetables like butternut squash or zucchini to the tagine.

Garnish with toasted almonds for added texture.

Cooking Equipment

Large pot or Dutch oven (ideally a Tagine)

Small bowl

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

For a deeper flavor, you can toast the spices (cumin, coriander, turmeric, cinnamon) in a dry pan for a minute or two before adding them to the tagine.

If you don't have harissa paste, you can use sriracha or another chili sauce, but the flavor will be slightly different.

Feel free to add other vegetables like butternut squash or zucchini to the tagine.

Garnish with toasted almonds for added texture.

Spiced Carrot and Orange Tagine with Harissa Yogurt

Ingredients

The Method