Potato, Cauliflower & Chickpea Tagine with Olives & Preserved Lemon

Potato, Cauliflower & Chickpea Tagine with Olives & Preserved Lemon  

November is always a hectic time of year for us – travelling, shopping, family events, loads of cooking and of course eating. We spent a week farm-sitting for my Aunt and Uncle with no Internet access or mobile phone reception. It was bliss but needless to say, when we returned to the real world, there were hundreds of emails and other technology-reliant tasks needing our attention. I have finally caught up and I’m super excited to start the New Year with this sensation tagine recipe.

Tagine dishes can be quite nice if cooked properly.I bought my tagine from a second hand store a few months ago, and I totally love it! I was a little hesitant to use it at first, learning that many tagines from overseas countries are prepared with lead based paints. Luckily, mine was made in Portugal and I have confirmed that it is completely safe to cook with – phew!

Before using your tagine for the first time it must be seasoned. To do this, submerge it in milk for at least one hour, then rinse, dry and rub the inside of the base and lid with olive oil. Put the tagine into a cold oven, set the temperature to 150°c and leave it for two hours. Remove the tagine from the oven and leave to cool. When it is completely cool, wash in warm soapy water – your tagine is now ready to use.

Back in early December, I attempted to make preserved lemons for the first time. I am happy to say they were a success and are the inspiration for this recipe. You can serve this dish with rice or couscous, and it is absolutely delicious when topped with a big dollop of Greek yoghurt and fresh parsley.

Potato, Cauliflower & Chickpea Tagine with Olives & Preserved Lemons

Ingredients (2 Servings)

  • Olive oil
  • 2 onions, diced
  • 2 cloves of garlic, peeled & crushed
  • ½ kilo new baby potatoes, washed (skin on) and cut in half
  • ½ a head of cauliflower, roughly chopped
  • 420gm tin diced tomatoes
  • 420gm tin chickpeas, drained
  • ¼ cup green olives
  • ½ a preserved lemon, sliced (pith removed)
  • ½ cup dates
  • 1 teaspoon paprika
  • 1 teaspoon cumin
  • Salt & pepper
  • Fresh parsley to garnish

If you are new to tagine cooking, heed my warning. Do not place your tagine directly onto a hotplate. It will crack and you will end up with a big mess all over your stovetop. Tagines are meant to be cooked over a slow flame, and I don’t have a gas cooktop so I just use our camp cooker or the grill side of the BBQ.

Place your tagine onto an open flame on a low to medium heat. Add onions and garlic and sauté until translucent. Add spices and potatoes and toss the potatoes gently until they are evenly coated. Add the tomatoes and place the lid onto the tagine, cook for 15 minutes. Remove the lid of the tagine (use a tea towel so as not to burn yourself) and add cauliflower, chickpeas, olives, preserved lemon and dates. Replace the lid and cook for a further 4-5 minutes.

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