Summary

Ingredients

• 1 small Glass Harissa Harissa
• 125 g chickpeas, dried
• 500 g potato (s)
• 3 clove (s) garlic
• 4 carrot (s)
• 4 bell peppers, red and green
• 4 zucchini
• 2 tomato (s)
• 3 tablespoon olive oil
• coriander
• 1 teaspoon cumin
• salt and pepper
• 400 ml vegetable stock
• turmeric
• cinnamon

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Instructions

1. Soak the chickpeas overnight. Drain the chickpeas, then cook in water for about 30-60 minutes. You have to be done.
2. Peel and chop the potatoes and garlic. Clean and chop the vegetables.
3. Heat the oil in a large saucepan. Sauté the potatoes, garlic and onions in it. Add 1 tablespoon harissa and a pinch of each of the spices. Steam everything for 2 minutes while turning. Add the stock, carrots, peppers and tomatoes. Let everything simmer over a low heat for 20 minutes.
4. Drain the chickpeas. Add to the tagine with zucchini. Let everything simmer over low heat for about 10 minutes. Finally, season with salt and pepper.
5. Add the rest of the harissa.