This hearty tagine is vegan friendly and delicious. The unusual addition of Scarlett & Mustard Quince Jelly gives a subtle sweetness to balance the fire of the harissa.
1 tablespoon oil (we used rapeseed)
1 knob of butter
1 onion, roughly chopped
2 garlic cloves, chopped
1 heaped teaspoon ground coriander
1 teaspoon sugar
1x 400g can of cannellini beans, drained and rinsed
1 cauliflower, trimmed into small florets
1x 400g can of chopped tomatoes
2 teaspoons harissa
1 teaspoon Scarlett & Mustard Quince Jelly
bunch of fresh coriander, roughly chopped
1 preserved lemon, finely chopped
salt and pepper
couscous, bulgar wheat or crusty bread to serve
Heat the oil and butter in a large heavy based pan.
Add the onion and fry for 2-3 minutes, until slightly softened. Add the garlic, coriander and sugar and cook for a further 2-3 minutes, you want a little colour to the onion.
Throw in the cannellini beans, cauliflower and tomatoes and mix along with the harissa and Scarlett & Mustard Quince Jelly. Add enough water to just about cover the vegetables, bring to the boil, then reduce the heat to a simmer. Cook for 20ish minutes, until the cauliflower is cooked to how you like it.
Season with salt and pepper (go easy on the salt) and add the coriander and preserved lemon. Cook for another 5 minutes.
Garnish with more coriander if you fancy and serve with your carb of choice.