Artichoke Tagine with Peas, Baby Potatoes and Preserved Lemon
Ingredients
The base
-
2
tablespoons
olive oil
-
2
large
onions, chopped or sliced
-
2
teaspoons
finely chopped garlic
-
½
teaspoon
ground turmeric
-
½
teaspoon
ground dried ginger
-
¾
teaspoon
salt
-
¼
teaspoon
ground black pepper
-
1 ½ to 2
cups
vegetable stock
The vegetables
-
400
grams
baby potatoes
-
1
medium
preserved lemon
-
10
medium
artichoke bottoms
-
200
grams
green peas
The garnish
-
150
grams
red-brown olives
-
to taste
chopped coriander
Instructions
- Heat olive oil in a large casserole and add chopped onions, cooking until soft and translucent.
- Add garlic, spices, salt, pepper, and vegetable stock, then cover and simmer for 30 minutes.
- Remove flesh from preserved lemon and chop the skin; discard the flesh.
- Add baby potatoes, artichoke bottoms, and preserved lemon to the casserole, cover, and cook for 20 to 25 minutes until soft.
- If the mixture is too dry, add more vegetable stock.
- Stir in green peas and cover for an additional 3 to 4 minutes until cooked.
- Serve warm with couscous or crusty bread, topped with olives and chopped coriander.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
10g
Total carbohydrates
35g
Total protein
6g
Sodium
500mg
Cholesterol
0mg
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