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Pumpkin & Potato Tagine with Green Olives & Preserved Lemon

Chermoula is a green marinade that you rub on the main ingredients in a tagine before cooking. It’s traditionally made with olive oil, but ...

Chermoula is a green marinade that you rub on the main ingredients in a tagine before cooking. It’s traditionally made with olive oil, but you can replace the oil with water if you like in the Potato Tagine.

Pumpkin and Potato Tagine
Pumpkin and Potato Tagine
Serves: 4

Pumpkin and Potato Tagine Ingredients


  • Chermoula (makes 1 cup)
  • 1 tbsp cumin seeds
  • 1 garlic clove, minced
  • 1 ½ cups finely chopped fresh coriander
  • 1 ½ cups finely chopped fresh Italian parsley
  • 2 tsp fresh lemon juice
  • 1 ½ tsp paprika
  • ⅛ tsp cayenne pepper
  • ½ cup water
  • Salt & pepper, to taste

Tagine


  • 1kg pumpkin, peeled & roughly chopped into 5cm cubes
  • 2 large potatoes, peeled & cut into 2cm pieces 
  • 1 cup chermoula
  • 2 onions, halved & thinly sliced
  • ½ tsp saffron threads
  • ½ tsp ground cumin
  • ½ tsp ground ginger
  • 1 cinnamon quill
  • 4 garlic cloves, crushed
  • 1 tomato, chopped
  • 600mL vegan beef-style stock
  • 1 cup green olives, pitted
  • 2 preserved lemon, cut into wedges
  • 1 cup chopped coriander leaves, plus extra to serve
  • 1 cup chopped flat-leaf parsley
  • Salt & pepper, to taste
  • 2 cups cooked wholemeal couscous, to serve

Pumpkin and Potato Tagine Preparation


  1. To make chermoula, heat frying pan on medium heat.
  2. Add cumin seeds and stir until lightly toasted, about 2 mins. Place all ingredients in blender and blend to paste.
  3. Season with salt and pepper.
  4. Place pumpkin and potato in bowl and rub well with the chermoula.
  5. Heat tagine or flame-proof casserole pot over medium heat. Add onion and stir until softened and golden. Add spices, garlic, tomato, pumpkin and potato and stock. Stir.
  6. Cover, bring to boil, then reduce heat to low and cook for 30 mins or until pumpkin and potato are tender and cooked.
  7. Add olives, preserved lemon, coriander and parsley.
  8. Season with salt and pepper. Sprinkle with extra coriander and serve with cooked wholemeal couscous.


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The Elite Kitchen: Pumpkin & Potato Tagine with Green Olives & Preserved Lemon
Pumpkin & Potato Tagine with Green Olives & Preserved Lemon
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The Elite Kitchen
https://paleo-diet-menu.blogspot.com/2019/04/pumpkin-potato-tagine-with-green-olives.html
https://paleo-diet-menu.blogspot.com/
https://paleo-diet-menu.blogspot.com/
https://paleo-diet-menu.blogspot.com/2019/04/pumpkin-potato-tagine-with-green-olives.html
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