Chickpea, Potato and Olive Tagine

This Tagine is a hearty and flavourful North African-inspired dish. It features tender chickpeas, creamy potatoes, and briny olives, all simmered together in a rich, aromatic sauce with spices such as cumin, coriander, and cinnamon. The tagine is often served with couscous or flatbread to soak up the delicious sauce, making it a satisfying, vegetarian-friendly meal.
Cooking Time
30-40
Portions
4

Ingredients

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Ingredients For the Chickpea, potato and Olive Tagine

  •   1 tsp ground turmeric
  •   1 tsp ground cumin
  •   1 tsp ground coriander
  •   1/2 tsp chilli powder
  • ml white wine
  • g large green olive with 1 tsp brine
  •   2 preserved lemons, sliced into eighths
  • g waxy potatoes, washed and sliced 1.5cm thick
  •   1 bay leaf, fresh if possible
  • ml Essential Cuisine vegetable stock
  •   3 tbsp fresh coriander, chopped, plus extra to garnish
  • g tin of chickpeas, drained
  •   1 lemon, zested
  •   salt and pepper

For the Sweetcorn Foam

  • g tinned corn
  • g brine from tinned corn
  • g water
  • g salt
  • g Sosa proespuma cold

For the Spiced Crispy Kale

  • g kale leaves
  •   1 tbsp olive oil
  •   1 tbsp ras el hanout

For the Red Pepper Pearls

  • g water
  • g Sosa vegetable setting gel
  • g salt
  • g sunflower oil

For the Pickled Raisins

  • g raisins
  •   1 cup white wine vinegar
  • g sugar
  •   11/2 teaspoons coriander seeds
  •   11/2 teaspoons cumin seeds
  •   1 bay leaf
  •   1 pinch salt
  •   1/2 small onion, finely chopped

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.

Ingredients

  • 1 tsp ground turmeric
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp chilli powder
  • 100 ml white wine
  • 100 g large green olive with 1 tsp brine
  • 2 preserved lemons, sliced into eighths
  • 800 g waxy potatoes, washed and sliced 1.5cm thick
  • 1 bay leaf, fresh if possible
  • 400 ml Essential Cuisine vegetable stock
  • 3 tbsp fresh coriander, chopped, plus extra to garnish
  • 400 g tin of chickpeas, drained
  • 1 lemon, zested
  • salt and pepper
  • 300 g tinned corn
  • 160 g brine from tinned corn
  • 100 g water
  • 5 g salt
  • 60 g Sosa proespuma cold
  • 100 g kale leaves
  • 1 tbsp olive oil
  • 1 tbsp ras el hanout
  • 100 g water
  • 30 g Sosa vegetable setting gel
  • 3 g salt
  • 250 g sunflower oil
  • 220 g raisins
  • 1 cup white wine vinegar
  • 50 g sugar
  • 11/2 teaspoons coriander seeds
  • 11/2 teaspoons cumin seeds
  • 1 bay leaf
  • 1 pinch salt
  • 1/2 small onion, finely chopped