RECIPE: Vegetable & Chickpea Tagine
Perfect for your veggie dinner party guests or as a deliciously warming autumn treat, MARK WALSH, Head Chef at Harvey Nichols Birmingham, shares one of his favourite dishes from the store’s new Autumn Menu.
Ingredients: Makes five portions
¼ block of feta cheese.
75g onion (peeled and roughly chopped)
One garlic clove
½ cinnamon stick
½ tin of tomatoes
5g ground cumin
10g ground coriander
Pinch of saffron
½ tsp ras-el-hanout
75g carrots (peeled and roughly chopped)
500g butternut squash (Peeled and roughly chopped)
500g sweet potato
100g courgettes (roughly chopped)
100g potatoes (peeled and roughly chopped)
75g dried apricots, cut in half
¼ preserved lemon (cut in to small pieces)
250mls vegetable stock
20g flat parsley chopped
20g mint chopped
400g green beans cut into 2 cm size pieces
400g tin of chick peas, drained
Heat 1 tbsp olive oil in large pan or tagine. Add the onions and garlic, cooking gently until soft. Add the ginger and spices then season. Cook for a couple of minutes before adding the carrots, pumpkin, courgettes and potatoes and stir well. Top with the preserved lemon, tinned tomatoes and a glass of stock. Simmer with a lid on for 1/2 hour, or until the vegetables are almost tender.
Add most of the herbs along with the green beans, chickpeas, apricots and a little more stock and cook until they are just tender.
Slice the aubergine thinly lengthways and chargrill until soft. Layer the aubergine and vegetables on your plates and add small cubes of feta around the edges. Finally scatter over the rest of the herbs and serve.
This dish is available from the new Autumn Menu at Harvey Nichols Birmingham. The restaurant at the luxury Mailbox store is open Sundays from 11am-10pm; Mondays from 10am-7pm; and Tuesdays-Saturdays from 10am-10.30pm. Afternoon Tea is served daily from 3.30pm-5.30pm.
To book, call 0121 616 6028 visit harveynichols.com or email [email protected]
DON’T FORGET THE WINE
Harvey Nichols Wine Specialist SIOFRA O’BRIEN recommends two great bottles that perfectly compliment the vegetable and chickpea from Head Chef Mark Walsh.
Petit Pittacum Rosado 16, £13: This Rosado comes from the Bierzo region in Spain and is made using the delicious Mencía grapes. Super refreshing, it oozes cherry and red plum flavours along with subtle notes of liquorice and red peppers. A great all-rounder.
Monte Bernardi Chianti Classico Riserva 13, £24.50: A blend of Sangiovese (95%) and Canaiolo (5%) grapes give this rich Chianti Classico Riserva an elegant and seductive taste, with notes of ripe black cherry, blueberry rose and vanilla. Earthy and warm with a great length, if you like your wine with plenty of body and earthiness this is definitely one to try.
Try a different wine region or grape variety each month. Join Siofra O’Brien in the Harvey Nichols Wine Shop every Wednesday to enjoy complimentary drop-in taster sessions from 7pm-8pm. Booking is essential, call 0121 616 6024 for more details.