Artichoke Tagine with Peas, Baby Potatoes and Preserved Lemon
A flavorful vegan tagine featuring artichokes, baby potatoes, and preserved lemon, perfect for a hearty meal.
Ingredients
Main Ingredients
- 2tbspolive oil
- 400gonions, chopped or sliced
- 2tspgarlic, finely chopped
- 1/2tspground turmeric
- 1/2tspground dried ginger
- 3/4tspsalt
- 1/4tspground black pepper
- 300mLvegetable stock
- 400gbaby potatoes
- 1medium size preserved lemon
- 600gartichoke bottoms
- 200ggreen peas
- 150gred-brown olives, like kalamatas
- chopped coriander for garnish
Nutrition (per serving)
Calories
274.5kcal (13.73%)
Protein
7.6g (15.26%)
Carbs
37.8g (13.73%)
Sugars
3.8g (7.5%)
Healthy Fat
14.4g
Unhealthy Fat
2.4g
% Daily Value based on a 2000 calorie diet
How to make Artichoke Tagine with Peas, Baby Potatoes and Preserved Lemon
Cooking Instructions
In a large casserole, heat the olive oil and add the onions over medium heat. Cover with a lid and leave the onions until they are soft and translucent, about 10 minutes.
Add the garlic, spices, salt, pepper, and 1 ½ cups of vegetable stock. Cover with a lid and let it simmer gently for 30 minutes to create a nice broth.
Meanwhile, remove the flesh from the preserved lemon and finely chop the skin, discarding the flesh.
Add the potatoes, artichoke bottoms, and preserved lemon to the casserole. Cover with a lid and cook for 20 to 25 minutes until both the artichokes and baby potatoes are tender. If the tagine appears too dry, add more vegetable stock.
Add the green peas and cover for 3 to 4 minutes or until the peas are cooked.
Serve warm with a side of couscous or crusty bread. Top with olives and fresh chopped coriander.
Nutrition (per serving)
Nutrition (per serving)
Calories
274.5kcal (13.73%)
Protein
7.6g (15.26%)
Carbs
37.8g (13.73%)
Sugars
3.8g (7.5%)
Healthy Fat
14.4g
Unhealthy Fat
2.4g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
For added flavor, consider using homemade vegetable stock.
You can substitute baby potatoes with other small potatoes if needed.
Adjust the seasoning according to your taste preference.
FAQS
How do I make Artichoke Tagine with Peas and Baby Potatoes?
To make Artichoke Tagine with Peas and Baby Potatoes, start by heating olive oil in a large casserole and sautéing chopped onions until soft. Add garlic, spices, and vegetable stock, then simmer for 30 minutes. Incorporate the preserved lemon, baby potatoes, and artichoke bottoms, cooking until tender. Finally, add green peas and serve warm with couscous or crusty bread.
Is Artichoke Tagine suitable for a vegan diet?
Yes, Artichoke Tagine is completely vegan as it contains no animal products. It's a hearty and flavorful dish made with vegetables, spices, and preserved lemon, making it a great option for those following a vegan diet.
What can I substitute for preserved lemon in the tagine recipe?
If you don't have preserved lemon, you can substitute it with fresh lemon zest and a little extra salt to mimic the tangy flavor. Alternatively, a combination of lemon juice and a pinch of salt can also work in a pinch.
How should I store leftover Artichoke Tagine?
Leftover Artichoke Tagine can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply warm it on the stove or in the microwave until heated through. You can also freeze it for up to 2 months; just make sure to let it cool completely before freezing.
What pairs well with Artichoke Tagine for a complete meal?
Artichoke Tagine pairs beautifully with fluffy couscous or crusty bread, which can soak up the flavorful broth. A side salad with fresh greens or a yogurt-based sauce can also complement the dish nicely, adding a refreshing contrast to the rich flavors.
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