Moroccan Tagine

Ingredients

2 tablespoons extra-virgin olive oil 

1 onion, diced 

3 garlic cloves, chopped 

2 teaspoons ras el hanout 

2 teaspoons ground cumin 

1 teaspoon ground coriander 

½ teaspoon turmeric powder 

¼ teaspoon freshly ground black pepper 

¼ teaspoon cayenne

pinch of saffron threads (optional) 

1 bay leaf 

¼ preserved lemon, finely chopped (or the juice and zest of 1 lemon) 

1 carrot, peeled and cut into 1-inch rounds 

1 courgette, halved lengthwise and cut into half moons 

1 cauliflower, cut into bite-size florets 

1 tin of cooked chickpeas 

¼ cup of Niçoise or kalamata olives 

500 ml vegetable stock 

120 ml tomato passata 

2 teaspoons salt 

coriander, for garnish (optional) 

Method

Heat the oil in a large skillet or casserole dish over medium-high heat until it shimmers. Add the onion and sauté for around 3 minutes, or until it softens. Add the garlic and cook for 2 more minutes. 

Stir in the spices and bay leaf and cook for 3 minutes, before adding the preserved lemon and cooking for a further 2 minutes. Add the vegetables, chickpeas, and olives, and stir gently to coat with the onion mixture in the pan. 

Pour in the stock, tomato passata, and salt, and stir gently. As soon as the liquid begins to boil, lower the heat to medium-low and cover the pot. Simmer for around 30 minutes, until the vegetables are very tender. Remove the bay leaf, taste for seasoning and serve. Garnish with sprigs of coriander (if using).  

Tip: This is great with harissa and couscous.