Tagine refers to a Moroccan conical-topped clay pot, as well as the traditional braised dishes made therein. Serve this fragrant, lightly spiced tagine with warm flat-breads, couscous and a salad or use to accompany roast chicken or lamb.
Serves: 6
INGREDIENTS
1 kilogram waxy red potatoes, scrubbed and cut into large chunks
3 tablespoons olive oil
1 onion, sliced
2 carrots, peeled and roughly chopped
1 teaspoon each ground coriander, cumin, ginger, turmeric and paprika
pinch of chilli flakes
3 cloves garlic, crushed
grated zest 1 lemon
1 tablespoon honey
2 bay leaves
4-6 long green chillies
1 cup large green olives
1 x 400 gram tin crushed tomatoes
1 x 400 gram tin chickpeas, drained and rinsed
2 cups chicken or vegetable stock or water
sea salt and freshly ground pepper
To serve
plain yoghurt
toasted pumpkin seeds
ground paprika
coriander
METHOD
Heat the oil in a large saucepan or tagine and cook the onion and carrots with a good pinch of salt for 5 minutes. Add all the spices, garlic, lemon zest, honey, bay leaves and the chillis and cook for 2 minutes. Add the potatoes and turn to coat in the spices. Add the tomatoes, chickpeas and the stock or water, season and bring to the boil. Cover and simmer for about 40 minutes until the potatoes are tender, stirring occasionally.
To serve: Top with spoonfuls of yoghurt and scatter with the pumpkin seeds and a pinch of paprika. Garnish with coriander.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.