POTATO, PRESERVED LEMON, PEA AND CHICKPEA TAGINE
PREP TIME: 15 MINUTES
COOKING TIME: 40 MINUTES
SERVES: 6
INGREDIENTS
1 tbsp. olive oil
2 large brown onions, sliced
3 cloves garlic, crushed
2 teaspoons grated ginger
1 tbsp. Moroccan spice mix
750g Spud Lite baby potatoes, halved
3 large carrots, peeled and cut into chunks
500ml vegetable stock
pinch saffron
1 tbsp. preserved lemon, rinsed and chopped
2 cups frozen peas, thawed
1/3 cup currants
1/4 cup green olives, drained
400g tin chickpeas, drained
Salt flakes and freshly ground black pepper
TO SERVE
1 cup couscous
2 cups hot vegetable stock
1/4 cup coriander leaves, roughly chopped
1/2 cup mint leaves, roughly chopped
1/4 cup slivered almonds, toasted
METHOD
1. Heat olive oil in a large saute pan over a medium heat. Add onion, stirring often until golden. Add garlic, ginger and spice mix, stirring to combine and cook for 2 minutes. Add potatoes and carrots, stirring until well combined. Add stock, saffron and lemon and slowly bring to the boil. Reduce heat to a simmer, cover and cook for 30 minutes or until potatoes and carrots are tender.
2. Add peas, currants, olives and chickpeas stirring until heated through. Season with salt and pepper.
3. Place couscous in a bowl with hot stock. Cover bowl with a tea towel and leave to stand for 10 minutes. Fluff with a fork, adding half the coriander, mint and almonds, stirring to combine.
To Serve
Divide couscous between bowls and spoon over the tagine.
Top with remaining mint and coriander.
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