Moroccan · Main course
Potato & Pea Vegan Tagine
A homely, economical tagine of potatoes and peas braised in a saffron-turmeric sauce with onion, garlic and preserved lemon, the potatoes soaking up the fragrant broth until soft. It is simple everyday cooking, the kind of meatless tagine made when the cupboard is plain but the spice rack is not.
- Prep
- 15 min
- Cook
- 40 min
- Total
- 55 min
- Serves
- 4
- Level
- Easy
Ingredients
- 800 g potatoes, cut into chunks
- 300 g peas (fresh or frozen)
- 2 onions, sliced
- 3 garlic cloves, crushed
- 1 tsp turmeric, 1 tsp ginger, pinch of saffron
- 1/2 preserved lemon, rind sliced
- 4 tbsp olive oil
- Juice of 1/2 lemon
- Coriander and parsley, salt and pepper
Method
- 1
Build the base
Soften the onions and garlic in the oil, then stir in the turmeric, ginger and bloomed saffron.
- 2
Braise the potatoes
Add the potatoes, season, and pour in enough water to almost cover; cover and simmer for 20–25 minutes until nearly tender.
- 3
Add the peas
Stir in the peas and preserved-lemon rind and cook 8–10 minutes more until everything is tender and the sauce reduced.
- 4
Finish
Brighten with lemon juice and plenty of chopped herbs, and serve with bread.
Chef's tips
- Cut the potatoes evenly so they cook through at the same rate.
- Do not drown the potatoes — just enough water to braise, so the sauce stays flavourful rather than watery.
- Bloom the saffron first for the best colour and aroma in the sauce.
Frequently asked questions
Which potatoes work best?
A waxy or all-purpose potato holds its shape best in the braise. Floury potatoes will partly break down and thicken the sauce, which some people prefer.
Can I add other vegetables?
Yes. Carrots, green beans or artichoke hearts all suit this tagine. Add firmer vegetables with the potatoes and quicker-cooking ones with the peas.