Potato, olive and preserved lemon tagine

60 minutes


  • 60ml of extra virgin olive oil
  • 2 onions, finely sliced
  • 4 garlic cloves, finely sliced
  • 1 green pepper, finely sliced
  • 1 cinnamon stick
  • 1 tsp ground turmeric
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp chilli powder
  • 100ml of white wine
  • 100g of green olives, (large ones) with 1 tsp brine
  • 2 preserved lemons, sliced into eighths
  • 800g of waxy potatoes, washed and sliced 1.5cm thick
  • 1 bay leaf, fresh if possible
  • 400ml of vegetable stock
  • salt
  • 3 tbsp of coriander, chopped, plus extra to garnish

Crispy chickpeas

  • 400g of tin of chickpeas, drained
  • 1 lemon, zested
  • salt
  • pepper


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