90 Minutes
2 onions, roughly chopped
3 garlic cloves, crushed
1 tbsp ras el hanout
1 tsp turmeric
1 tsp ground cumin
1 tsp ground coriander
¼ tsp hot chilli powder
1 cinnamon stick
2 bay leaves
750g Scotty Brand Baby Potatoes, chopped into 2cm chunks
125g dried apricots, finely chopped
100g pitten green olives, halved
1 can chickpeas, drained
1 tbsp tomato puree
2 preserved lemons, finely chopped and pips removed
1 can chopped tomatoes
500ml vegetable stock
Salt
Coriander, roughly chopped
Handful of pomegranates
Preheat the oven to 200°C/180° fan.
Roughly chop both onions and fry in a casserole pot/or deep frying pan over a medium heat in 1 tbsp olive oil. Once golden and caramelised add the crushed garlic cloves and fry for a couple of minutes.
Into the pan with the onions, add the spices and stir well until smelling fragrant.
Add the chopped potatoes and coat them in all the spices, stirring for a couple of minutes.
Once the potatoes are well coated in the spices, add the apricots, green olives, chickpeas and tomato puree. Stir well for a couple of minutes.
Add the preserved lemons, chopped tomatoes and hot vegetable stock and season with 1 tsp salt. Leave to simmer for 10 minutes.
Transfer the tagine to a large glass dish or alternatively, keep it in your casserole pot if it is oven proof. Place in the top shelf of the oven for 45-50 minutes until the potatoes are slightly browned and crispy on top.
Serve in bowls scattered with a handful of pomegranates and coriander.
Serving suggestion: The tagine can be served with some couscous or rice.
