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.
Serves: 4
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| Pumpkin and Potato Tagine |
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
- To make chermoula, heat frying pan on medium heat.
- Add cumin seeds and stir until lightly toasted, about 2 mins. Place all ingredients in blender and blend to paste.
- Season with salt and pepper.
- Place pumpkin and potato in bowl and rub well with the chermoula.
- 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.
- Cover, bring to boil, then reduce heat to low and cook for 30 mins or until pumpkin and potato are tender and cooked.
- Add olives, preserved lemon, coriander and parsley.
- Season with salt and pepper. Sprinkle with extra coriander and serve with cooked wholemeal couscous.
