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Potato, olive and preserved lemon tagine

Potato, olive and preserved lemon tagine

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Ingredients

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Method

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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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Potato, olive and preserved lemon tagine

 
 

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