Potato, Preserved Lemon, Pea and Chickpea Tagine

spudlite.com.au

Mickey

1 tbsp. olive oil

2 large brown onions, sliced

3 cloves garlic, crushed

2 teaspoons grated ginger

1 tbsp. Moroccan spice mix

750g Spud Lite baby potatoes, halved

3 large carrots, peeled and cut into chunks

500ml vegetable stock

pinch saffron

1 tbsp. preserved lemon, rinsed and chopped

2 cups frozen peas, thawed

⅓ cup currants

¼ cup green olives, drained

400g tin chickpeas, drained

Salt flakes and freshy ground

black pepper

subheading: TO SERVE:

1 cup couscous

2 cups hot vegetable stock

¼ cup coriander leaves, roughly chopped

½ cup mint leaves, roughly chopped

¼ cup slivered almonds, toasted

Directions at spudlite.com.au

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