Tomato & chickpea tagine with preserved lemon

Serves 4–6 You will need:

• 3 tablespoons olive oil

• 1 large onion, finely chopped

• 2 cloves garlic, finely chopped

• 2 teaspoons paprika

• 2 teaspoons ground ginger • 2 teaspoons turmeric

• 2 teaspoons cinnamon

• 1-2 teaspoons salt

• 1 teaspoon freshly ground black pepper

• 2 x 400g tins of cooked chickpeas, drained and rinsed

• 50g dried apricots, halved

• 50g dates, halved

• 50g flaked almonds

• A large pinch of saffron stems, soaked in 2 tablespoons hot water for a few minutes

• 2 x 400g tins of chopped tomatoes

• 2 tablespoons honey

• 200ml water

• 2 tablespoons olive oil, to serve

• 2 tablespoons chopped preserved lemons (see recipe, right), to serve

• 2 handfuls of fresh coriander leaves, to serve

• Couscous and natural yoghurt, to serve 1 Add the oil to a large saucepan on a medium heat. Add the onions and the garlic; cook, stirring occasionally, for 10 minutes, until they are tender.

2 Add the paprika, the ginger, the turmeric, the cinnamon, the salt and the pepper; stir and cook for 2 minutes. Next, add the chickpeas, the apricots, the dates, the almonds, the saffron with soaking liquid, the tomatoes, the honey and the 200ml water. Bring to a simmer, reduce the heat to low, cover and simmer for 45 mins-1 hour until the tagine is quite thick.

3 While the tagine is cooking, put a frying pan on the heat with the 2 tablespoons of olive oil. When the oil is hot, add the chopped preserved lemons — see my Top Tip, left — and fry them for 1-2 minutes.

4 Taste the tagine for seasoning, adding more salt and pepper if necessary, then divide it between plates. Scatter the tagine with the coriander leaves and the fried preserved lemons. Serve with couscous and some natural yoghurt on the side.