Moroccan Chickpea and Preserved Lemon Tagine

Ingredients

• 800 g tinned chickpeas
• 400 g tinned chopped tomatoes
• 2 preserved lemons
• 2 onion
• 4 clove garlic cloves
• 2 tbsp ras el hanout
• 1 tsp ground cinnamon
• 80 g green olives
• 20 g fresh coriander
• 3 tbsp olive oil

Method

1. 1

   Heat the olive oil in a wide, heavy-based pan. Fry the sliced onions for 10 minutes until deeply golden.

2. 2

   Add the crushed garlic, ras el hanout, and cinnamon. Stir and cook for 2 minutes until the spices are fragrant.

3. 3

   Tip in the chickpeas (drained and rinsed) and chopped tomatoes. Add 150 ml water and stir to combine.

4. 4

   Finely chop the rind of the preserved lemons, discarding any pulp, and add to the pan along with the green olives.

5. 5

   Simmer uncovered for 20 minutes, stirring occasionally, until the sauce has thickened.

6. 6

   Taste and season with salt, scatter over the fresh coriander, and serve with flatbreads or couscous.