This vegetarian tajine takes its inspiration from traditional Algerian dishes. With tangy preserved lemons and oodles of olives, this meal packs a flavourful punch, while the heaps of root vegetables will keep your stomach feeling full.
- 1 large onion
- 2 carrots
- 1 turnip
- 2 potatoes
- 2 cups of pumpkin in cubes
- 2 cups of chickpeas (tinned or soaked and boiled until tender)
- 1 cup of green olives
- ½ a preserved lemon
- 2 cups of vegetable stock
- 2 tablespoons of olive oil
- 1 bunch of parsley
- 1 bunch of coriander
- 1 teaspoon grated ginger
- 1 teaspoon cumin
- 1 teaspoon cinnamon
- 1 teaspoon paprika
- Finely chop the onion and cook over a low heat in olive oil until soft and translucent.
- Add all of the spices.
- Peel and chop the carrots, turnip and potatoes and add them to the pan.
- Add the chickpeas and olives.
- Clean the flesh from the preserved lemon pieces, you’ll just be using the peels. Wash the peels thoroughly and chop them finely. Add them to the pan.
- Cover with boiling vegetable stock and simmer for ten minutes.
- Add the pumpkin and continue to cook until all of the vegetables are tender and melting. (Around 15-20 minutes).
- Finely chop the parsley and coriander and add to the dish before serving.
- Check the seasoning. Take care before adding extra salt as the olives and preserved lemons may already provide enough for the whole dish.
- Serve with lots of fresh bread and a bowl of harissa.
Garnish your tagine with a handful of wilted spinach for an extra nutritious touch.