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–+ servings
Potato, olive and preserved lemon tagine

Delicious Potato, Olive and Preserved Lemon Tagine Recipe

Experience the vibrant flavors of this Potato, Olive, and Preserved Lemon Tagine, a comforting vegan dish perfect for autumn.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mediterranean
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 100 ml Extra Virgin Olive Oil Can be substituted with avocado oil.
  • 2 Onions Finely sliced; yellow or red work beautifully.
  • 4 cloves Garlic Finely sliced; adjust to taste.
  • 1 Green Pepper Finely sliced; bell pepper or zucchini can be substitutes.
  • 1 Cinnamon Stick Infuses warmth; ground cinnamon can be used.
  • 1 tsp Ground Turmeric Adds earthiness and color.
  • 1 tsp Ground Cumin Essential for tagine.
  • 1 tsp Ground Coriander Adds brightness to flavor.
  • 0.5 tsp Chilli Powder Omit for a milder dish.
For the Liquid
  • 100 ml White Wine Replace with vegetable broth for non-alcoholic version.
  • 400 ml Vegetable Stock Opt for low-sodium if desired.
For the Main Ingredients
  • 100 g Green Olives With brine.
  • 2 Preserved Lemons Sliced into eighths.
  • 800 g Waxy Potatoes Sliced 1.5cm thick; Charlotte or Anya preferred.
  • 1 Bay Leaf Fresh preferred.
For Finishing Touches
  • Salt Season to taste.
  • 3 tbsp Fresh Coriander Chopped, plus extra for garnish.
  • 400 g Crispy Chickpeas From 400g can, drained.

Equipment

  • ovenproof pan
  • Baking Sheet

Method
 

Directions
  1. Preheat your oven to 220°C (or gas mark 7).
  2. Toss the drained chickpeas with olive oil, lemon zest, salt, and pepper. Spread them out on a baking sheet and roast for 15 minutes until crispy.
  3. In an ovenproof pan, heat some olive oil and sweat the sliced onions, garlic, and all the spices for about 8 minutes. Then, add the green pepper and cook for an additional 5 minutes.
  4. Pour in the white wine and allow it to reduce by half, cooking for about 2-3 minutes.
  5. Stir in the green olives, preserved lemons, sliced potatoes, bay leaf, and vegetable stock. Mix well and reduce oven to 190°C (375°F). Bake for about 45 minutes.
  6. Mix in the chopped coriander just before serving. Top with crispy chickpeas and fresh coriander.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 50gProtein: 10gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 8gSodium: 500mgPotassium: 800mgFiber: 10gSugar: 5gVitamin A: 20IUVitamin C: 50mgCalcium: 10mgIron: 15mg

Notes

For richer flavor, let the tagine sit for a few minutes after baking before serving. Serve warm with crusty bread.

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