Potato, olive and preserved lemon tagine
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Our delicious vegan tagine recipe is perfect for a chilly autumnal evening. Potatoes, olives and preserved lemons are slowly cooked down with plenty of spices and topped with crispy chickpeas for a bit of texture. Be sure to choose a waxy variety of potato which will hold its shape, such as Charlotte or Anya.
First published in 2019
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Ingredients
Metric
Imperial
- 60ml of Carapelli Extra Virgin Olive Oil
- 2 onions, finely sliced
- 4 garlic cloves, finely sliced
- 1 green pepper, finely sliced
- 1 cinnamon stick
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp chilli powder
- 100ml of white wine
- 100g of green olives, (large ones) with 1 tsp brine
- 2 preserved lemons, sliced into eighths
- 800g of waxy potatoes, washed and sliced 1.5cm thick
- 1 bay leaf, fresh if possible
- 400ml of vegetable stock
- salt
- 3 tbsp of coriander, chopped, plus extra to garnish
Crispy chickpeas
- 400g of tin of chickpeas, drained
- 1 lemon, zested
- salt
- pepper
SAVE RECIPE
Method
1
Preheat an oven to 220°C/gas mark 7
2
Place the chickpeas on a roasting tray and toss with olive oil, lemon zest, salt and pepper. Place in the oven and roast for 15 minutes, until they start to crisp up and the skins are blistering, then remove and set aside
3
Meanwhile, sweat down the onions and garlic with the spices and a pinch of salt in the oil for 8 minutes in an ovenproof pan. Add the green peppers and cook for another 5 minutes
4
Add the white wine to the pan and reduce by half
5
Add the olives with the brine, preserved lemons, potatoes, bay leaf and vegetable stock. Turn the oven down to 190°C and place in the oven for 45 minutes or until cooked through and the potatoes on top are starting to crisp up a little
6
Stir through some of the chopped coriander
7
Serve topped with more coriander and the crispy chickpeas
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