A SPICY ALGERIAN "TAGINE" STEW WITH A DRESSING OF "HARISSA" SAUCE - TO SERVE WITH COUSCOUS.

*For the Tagine*

An onion, coarsely chopped.
2 or three cloves of garlic, crushed.
A chilli, chopped.

Any SEVEN or so of the following:
Tin of chickpeas
potatoes
turnips
sweetpotatoes
carrots
aubergines
courgettes
green peppers
green beans
okra
leeks
celery
.......or anything else you like, but NOT tomatoes.

Saute the lot in a saucepan with a very small amount of olive oil on a very
high heat, until the veg is beginning to singe. If using aubergines, start
them off first. Careful not to burn the garlic. Best to add it once
everything else is done.

Add vegetable stock, to just cover the veg. 1 tsp each of cumin and
coriander. 1/2 tsp of cinnamon. Cook until veg are done and much of the
stock has evaporated. If extra richness is desired, add some butter.

*For the Harissa Sauce*

1 dsp. cumin
1 dsp. coriander
1 tsp. chilli powder
1 tsp dried mint.
salt, to taste.

Mix to a runny paste with olive oil, and serve on the side in a small bowl.

Top the couscous with the tagine. Allow diners to drizzle over harissa to
their own taste.

Bon Appetit,
David.
(Everybody's favourite ingredient!).

Another fine mess from Flaming Pie....

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