Chickpea, Potato and Olive Tagine

Method

• 1

  Step 1

  For the Chickpea, potato and olive tagine: Preheat an oven to 220°C.
• 2

  Step 2

  Place the chickpeas on a roasting tray and toss with olive oil, lemon zest, salt and pepper. Place in the oven and roast for 15 minutes until they start to crisp up and the skins are blistering, then remove and set aside.
• 3

  Step 3

  Meanwhile, sweat down the onions and garlic with the spices and a pinch of salt in the oil for 8 minutes in an ovenproof pan. Add the green peppers and cook for another 5 minutes.
• 4

  Step 4

  Add the white wine to the pan and reduce by half. Add the olives with the brine, preserved lemons, potatoes, butternut squash, aubergine, bay leaf and vegetable stock. Turn the oven down to 190°C and place in the oven for 45 minutes or until cooked through and the potatoes on top are starting to crisp up a little.
• 5

  Step 5

  Stir through some of the chopped coriander. Taste and season.
• 6

  Step 6

  Serve topped with more coriander and the crispy chickpeas.
• 7

  Step 7

  For the Sweetcorn Foam: Mix the corn with the brine, water and salt by placing in a blender and blend to a paste.
• 8

  Step 8

  Strain and place in the proespuma and blend for a minute.
• 9

  Step 9

  Put the mixture into a siphon gun and add 2 charges. Rest for 1 hour to hydrate before serving.
• 10

  Step 10

  For the Spiced Crispy Kale: Heat the oven to 150°C and line 2 baking trays with baking parchment.
• 11

  Step 11

  Wash the kale and dry thoroughly. Place in a large bowl, drizzle over oil, then ‘massage’ into the kale.
• 12

  Step 12

  Sprinkle over the ras el hanout and some sea salt. Bake for 18 minutes until crisp. Leave to cool and serve.
• 13

  Step 13

  For the Red Pepper Pearls: Mix all the elements in the cold water and bring to a boil. Leave to stand at 60°C in a bottle.
• 14

  Step 14

  Keep the oil in the freezer and drip with the squeeze bottle on the very cold oil to form pearls.
• 15

  Step 15

  Strain and wash in cold water.
• 16

  Step 16

  For the Pickled Raisins: Put the raisins in a small heatproof bowl. Combine the white wine vinegar, sugar, coriander seeds, cumin seeds, bay leaf, salt, and onion in a small saucepan and bring to a boil over medium heat.
• 17

  Step 17

  Boil gently for a minute or two, stirring occasionally, until the sugar is completely dissolved.
• 18

  Step 18

  Pour the brine over the raisins. Refrigerate overnight before using.
• 19

  Step 19

  Assembly: Serve the tagine mixture while hot in an earthenware dish with a lid.
• 20

  Step 20

  Place the foam, pearls and raisins on top as a garnish. Use the kale crisps to gain height to the dish and serve.