A hearty and aromatic tagine brimming with tender vegetables, chickpeas, and the exotic flavors of preserved lemon, saffron, and warming spices. Perfect for a comforting meal.

Servings: 4-6 servings
Prep Time: 20 minutes
Cook Time: 45-50 minutes

Ingredients

• 1 x 15ml tablespoon Regular olive oil
• 1 medium (trimmed and sliced) Leek
• 1 teaspoon Cumin seeds
• 1 teaspoon Ground ginger
• 1 large (or 2 small) Cinnamon stick
• 2 medium-large (peeled and cut into chunky batons) Carrots
• 2 medium-large (peeled and cut into large bite-sized chunks) Parsnips
• 1 medium-large (cut into large bite-sized chunks) Aubergine
• 250 grams (peeled and cut into bite-sized chunks) Potatoes
• 4 cloves (bruised and peeled) Garlic cloves
• 500 grams Drained chickpeas
• 75 grams Small pitted green olives
• 75 grams (halved) Soft dried apricots
• 75 grams (finely chopped) Preserved lemons
• 1 fat pinch Saffron strands
• 2 teaspoons Maldon sea salt flakes
• Approximately 2-3 cups Water or vegetable broth
• To serve (roughly chopped) Fresh coriander

Instructions

1. Heat the olive oil in a large pot or tagine over medium heat. Add the sliced leek and cook until softened, about 5 minutes.
2. Stir in the cumin seeds, ground ginger, and cinnamon stick. Cook for 1 minute until fragrant.
3. Add the carrots, parsnips, aubergine, potatoes, and bruised garlic cloves to the pot. Stir well to coat with the spices.
4. Pour in enough water or vegetable broth to mostly cover the vegetables. Bring to a simmer, then reduce heat, cover, and cook for 20 minutes.
5. Stir in the drained chickpeas, green olives, halved dried apricots, and finely chopped preserved lemons. Add the saffron strands and sea salt.
6. Cover and continue to simmer for another 20-25 minutes, or until all the vegetables are tender and the sauce has thickened slightly.
7. Taste and adjust seasoning if necessary. Serve hot, garnished generously with fresh coriander.