Wednesday, 24 November 2021


The preserved lemons that I made over 4 weeks ago are now ready to be used in a new to me recipe - Date and Chickpea Tagine.


1 tspn oil, 2 red chopped onions, 3 grated cloves of garlic, 1 grated thumb size piece of root ginger,

1 tspn cumin, 2 tspn paprika, ½tspn ground cinnamon, ½tspn ground coriander

½tspn of cayenne pepper, 1 tblspn tomato puree, 1 aubergine cut into 2.5 cm cubes,

1 carrot cut into 1 cm half moons, 300g sweet potatoe, peeled, chopped into 1 cm cubes,

2 x 400g tinned chopped tomatoes,

400g tinned chickpeas rinsed and drained,

300ml of vegetable stock,

200g of whole pitted dates cut in half

2 preserved lemons, peel cut into thin strips

Pinch of saffron, parsley to serve.

Heat oil in a large ovenproof pot over a medium heat. Add onions, garlicand ginger, cook for 5 mins, stiring often. Add all spices and tomatoe puree and cook for a further 5 mins until tender. If the spices stick to the bottom add splash of water. Stir in aubergine, carrot and sweet potatoes, then tomatoes, chickpeas and stock. Lastly add the dates, preserved lemons and saffron. Stir, and bring to the boil, Cover pot, transfer to medium hot oven (160℃ Fan) for 40 mins. Sprinkle with fresh parsley and serve with rice, spicey falafels and Greek yogurt dressed with chopped mint. 

I was delighted with the intense flavour achieved by the preserved lemons.