Artichoke Tagine with Peas, Baby Potatoes & Preserved Lemon (Vegan)

Ingredients

• 400 gArtichoke hearts, halved
• 400 gBaby potatoes, halved
• 150 gFresh or frozen green peas
• 1 mediumOnion, sliced
• 3 cloveGarlic, minced
• 1 wholePreserved lemon, quartered
• 1 pinchSaffron threads
• 1 tspGround ginger
• 0.5 tspTurmeric
• 4 tbspOlive oil
• 400 mlVegetable stock or water
• 3 tbspFresh cilantro, chopped
• 1 tspSalt
• 0.25 tspBlack pepper

Instructions

1. 1

   Heat the olive oil in a tagine or wide pot over medium heat. Add the sliced onion and cook for 5 minutes until softened.

2. 2

   Add the garlic, ginger, turmeric, saffron, salt, and pepper, and stir for 1 minute until fragrant.

3. 3

   Add the baby potatoes and stir to coat in the spices, then pour in the vegetable stock. Cover and simmer for 12-15 minutes, until the potatoes are nearly tender.

4. 4

   Add the artichoke hearts and preserved lemon quarters, nestling them into the sauce. Cover and simmer for another 10 minutes.

5. 5

   Stir in the green peas and cook for a final 5-7 minutes, until everything is tender and the sauce has reduced slightly.

6. 6

   Taste and adjust seasoning as needed.

7. 7

   Scatter with fresh cilantro just before serving.

8. 8

   Serve hot directly from the tagine with crusty bread.