World Cuisine

  • 2 tablespoons olive oil
  • 1 onion, halved and finely sliced
  • 2 garlic cloves, crushed
  • 1 teaspoon coriander seeds
  • 1 teaspoon cumin seeds
  • 2 teaspoons ground turmeric
  • 1–2 teaspoons dried mint
  • 4 small potatoes, peeled and quartered
  • 300 ml (½ pint) vegetable or chicken stock
  • 3 ready-prepared artichoke bottoms, quartered
  • 225 g (8 oz) fresh, podded peas
  • finely shredded rind of ½ preserved lemon (see page 16)
  • sea salt and black pepper
  • small bunch of coriander, finely chopped, to garnish

Heat the olive oil in the base of a tagine or a large, heavy-based saucepan over a medium heat, stir in the onion and cook for 3–4 minutes until it begins to soften. Add the garlic, coriander and cumin seeds, turmeric and dried mint, then toss in the potatoes, making sure they are coated in the spices.

Pour in the stock and bring to the boil, then reduce the heat, cover and cook gently for 5–6 minutes. Add the artichokes and stir to combine, then re-cover and cook for 10 minutes. Stir in the peas and preserved lemon rind and cook, covered, for a further 5 minutes until the peas are tender. Season to taste with salt and pepper, then scatter the coriander over the top. Serve with chunks of fresh crusty bread or couscous, if liked.

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