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Moroccan Chickpea Tagine with Preserved Lemon and Olives
Tagine-style chickpea braise built from sautéed onion, garlic, and ginger with cumin, cinnamon, smoked paprika, then simmered with tomatoes, stock, preserved lemon, and olives.
- 200 g dried chickpeas
- 180 g basmati rice
- 2 medium onions
- 4 cloves garlic cloves
- 20 g fresh ginger
- 400 g canned chopped tomatoes
- 2 pieces preserved lemons
- 80 g green olives
- 2 tsp ground cumin
- 1 tsp ground cinnamon
- 1 tsp smoked paprika
- 30 g fresh coriander
- 3 tbsp olive oil
- 400 ml vegetable stock
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Add to a shopping listHow the shopping list works →- Step 1
Soak chickpeas overnight in cold water, then drain and rinse
- Step 2
Heat 2 tbsp olive oil in a large heavy-based pan over medium heat
- Step 3
Add diced onions and cook for 8 minutes until softened and golden
- Step 4
Add minced garlic and ginger, cook for 1 minute until fragrant
- Step 5
Stir in cumin, cinnamon, and paprika, cook for 30 seconds
- Step 6
Add chickpeas, chopped tomatoes, and vegetable stock
- Step 7
Bring to boil, then reduce heat and simmer covered for 25 minutes
- Step 8
Meanwhile, rinse rice and cook according to package instructions
- Step 9
Rinse preserved lemons, remove pulp, and finely chop the rind
- Step 10
Add preserved lemon rind and olives to tagine, simmer 5 minutes more
- Step 11
Season with salt and pepper, stir in half the coriander
- Step 12
Serve over rice, garnished with remaining coriander and a drizzle of olive oil
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