Moroccan · Tagines
Vegetable Tagine with Preserved Lemon
A meat-free tagine built on seasonal root vegetables and chickpeas, brightened with the same preserved lemon and olive combination used in classic chicken tagine, proving the flavour base works just as well without meat.
- Prep
- 20 min
- Cook
- 45 min
- Total
- 65 min
- Serves
- 4
- Level
- Easy
Ingredients
- 2 carrots and 2 potatoes, chunked
- 1 courgette, chunked
- 400 g cooked chickpeas
- 1/2 preserved lemon, sliced
- 80 g green olives
- 1 tsp cumin, 1 tsp turmeric, pinch saffron
- 3 tbsp olive oil
- Handful coriander, chopped
Method
- 1
Build the base
Warm the oil in the tagine base and stir in cumin, turmeric and saffron.
- 2
Layer the vegetables
Add the carrots and potatoes first, then 200 ml water, cover, and simmer 20 minutes.
- 3
Add remaining vegetables
Add the courgette and chickpeas and cook covered a further 15 minutes until all the vegetables are tender.
- 4
Add lemon and olives
Stir in the preserved lemon and olives and cook uncovered 5–10 minutes to reduce the sauce slightly.
- 5
Serve
Scatter with coriander and serve with bread or couscous.
Chef's tips
- Add vegetables in stages by density so nothing turns to mush by the time the harder ones are done.
Frequently asked questions
Can I add other vegetables?
Yes, this recipe is flexible — pumpkin, turnip or bell pepper are all common additions depending on the season.