Potato, olive and preserved lemon tagine


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




Crispy chickpeas


Preheat an oven to 220°C/gas mark 7
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
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
Add the white wine to the pan and reduce by half
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
Stir through some of the chopped coriander
Serve topped with more coriander and the crispy chickpeas
First published in 2019

GBC Kitchen is where you'll find accessible, inspiring recipes with a twist, from our in-house team of recipe developers. Perfect for mid-week meals or special occasions alike, GBC Kitchen recipes will help you become a more confident cook, and impress those around you in the meantime! Don't forget to check out our brand new How to Cook guide every month, which focuses on a specific ingredient and ways to use it, alongside four brand new recipes.

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