Potato, olive and preserved lemon tagine

• 60ml of 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