Vegetable tajine with preserved lemons

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.

INGREDIENTS

  • 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
  • Salt
  • 1 teaspoon grated ginger
  • 1 teaspoon cumin
  • 1 teaspoon cinnamon
  • 1 teaspoon paprika

METHOD

  1. Finely chop the onion and cook over a low heat in olive oil until soft and translucent.
  2. Add all of the spices.
  3. Peel and chop the carrots, turnip and potatoes and add them to the pan.
  4. Add the chickpeas and olives.
  5. 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.
  6. Cover with boiling vegetable stock and simmer for ten minutes.
  7. Add the pumpkin and continue to cook until all of the vegetables are tender and melting. (Around 15-20 minutes).
  8. Finely chop the parsley and coriander and add to the dish before serving.
  9. Check the seasoning. Take care before adding extra salt as the olives and preserved lemons may already provide enough for the whole dish.
  10. 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.