Potato, artichoke & pea tagine

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  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 6
Ingredients
2 tablespoons olive oil2 red onions, sliced with the grain4 garlic cloves, crushed2 teaspoons ground coriander (cilanto)2 teaspoons ground cumin seed2 teaspoons ground turmeric2 teaspoons mustard seed2 teaspoons dried mint8 medium potatoes (waxy are best), peeled & quartered6 artichoke hearts, halved (canned work very well)small bunch fresh coriander (cilantro) leaves225 grams shelled fresh or frozen peas1 preserved lemon*sea salt and fresh ground black peppersmall bunch fresh mint leaves* preserved lemons come in brine, and can be found in north african and middle eastern food stores. Otherwise, try some finely slied or grated fresh lemon zest.
Directions
Serves 6
Heat the olive oil in a tagine or heavy based casserole; and sauté onions until they soften. Add the garlic, coriander, cumin, turmeric, dried mint and mustard seeds, and stir for a minute until the spices are fragrant. Stir in the potatoes, making sure they're coated in the spices. Pour in vegetable stock, cover with lid, and leave to simmer gently for 15 minutes.
Add the artichoke hearts and coriander leaves, and cook for another 5 minutes.
Add the peas and preserved lemon, season to taste, and cook gently without a lid for a final 10 minutes.
Sprinkle with fresh mint leaves and serve with couscous or crusty bread.

Number of Servings: 6

Recipe submitted by SparkPeople user AUSSIECAT.

Servings Per Recipe: 6
Nutritional Info Amount Per Serving
  • Calories: 245.5
  • Total Fat: 5.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 57.4 mg
  • Total Carbs: 43.2 g
  • Dietary Fiber: 6.5 g
  • Protein: 6.9 g

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