Potato, fennel & pea tagine

Potato, fennel & pea tagine

By
From
A Month in Marrakesh
Serves
4
Photographer
David Loftus

Ingredients

Quantity Ingredient
2 tablespoons extra-virgin olive oil, plus extra for drizzling
400g baby potatoes, cleaned
1 onion, peeled and chopped
garlic, thinly sliced
celery, trimmed and sliced
fennel, trimmed and sliced lengthways
1 teaspoon ground ginger
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
sea salt
freshly ground black pepper
250g shelled fresh or frozen peas
cold water
1 1/2 tablespoons flat-leaf parsley, finely chopped
1 1/2 tablespoons mint, finely chopped

To serve

Quantity Ingredient
couscous
1 lemon, juiced

Method

  1. Heat the olive oil over a medium heat in a casserole dish or tagine. Add the potatoes, onion and garlic and cook for 2–3 minutes. Add celery and fennel and cook for a further 2–3 minutes.
  2. Add the ginger, coriander and cumin and season generously with salt and pepper, then add the peas and enough water to just cover the mixture. Bring to the boil, then lower the heat, cover with the lid and simmer for 15 minutes, or until the vegetables are tender.
  3. Add the parsley and mint, and remove the lid. Cook for 10 minutes or until the sauce reduces and thickens, stirring to prevent it from sticking to the pan.
  4. Lastly, add the lemon juice, drizzle with olive oil and serve with couscous.
Tags:
Morocco
Moroccan
Marrakesh
Africa
African
North African
Month
A Month in Marrakesh
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