In a large, heavy-based pot, heat the olive oil over medium heat. Add the chopped onions, diced carrots, and cubed baby potatoes. Sauté for 10 minutes, stirring regularly, until the vegetables start to soften and become fragrant.
| 1 large onion, peeled and chopped 2 large carrots, diced 100g baby potatoes, cubed 60ml olive oil |
Stir in the chopped garlic, minced ginger, salt, Ras El Hanout spice, and harissa paste. Cook for an additional 5 minutes, stirring frequently to coat the vegetables in the aromatic spices. The mixture should be fragrant and slightly caramelised.
|
2 teaspoons chopped garlic
Small knob of ginger, minced |
Add the chopped tomatoes, chopped dried apricots, drained olives, and chickpeas to the pot. Squeeze in the lemon juice and add the lemon zest. Pour in 100ml of water or vegetable stock to help the mixture develop a rich sauce. Stir well and increase the heat to medium-high. Cook for 10 minutes, allowing the mixture to come to a gentle boil.
| 800g chopped tomatoes 100g dried apricots, chopped 200g olives, drained 400g cooked chickpeas, drained and rinsed 1 lemon, zested and juiced |
Reduce the heat to low, cover the pot, and let the tagine simmer for 25-30 minutes. Stir occasionally to prevent sticking, and cook until the vegetables are tender and the sauce has thickened into a rich, fragrant stew.
Remove from the heat and stir in fresh parsley. Taste and adjust seasoning if needed. Serve with fluffy couscous or warm flatbreads for the perfect Moroccan-inspired feast.
| Fresh parsley, a handful, chopped Flatbreads or couscous for serving |
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