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Potato and Chickpea Tagine

Prep list

• 2 brown onions finely sliced
• 4 tbsp Olive oil
• 1 tbsp butter
• 3 tbsp Chef Dale’s Moroccan & Curry blend
• 4 cloves chopped garlic
• 1 cm Crushed Ginger
• 2 cup chopped tomato
• 1 kg royal blue potato 1cm cubed | skin on
• 50gm Preserved lemons skin, finely chopped
• 1 L  vegetable stock
• 400 ml Coconut milk
• 1 400ml tin chickpeas
• sea salt & Pepper

Method

Slowly pre heat you tagine on low to medium heat. Add olive oil, butter and sliced onions to the base of the tagine. Evenly distribute the onions, attach the dome and allow the onions to caramelize for 3 to 4 minutes ( don’t open the lid).

Add the spice blend, garlic and ginger, and slowly cook the flavors out until fragrant. Add tomato, potato, preserved lemons and stock  attach the lid and slowly simmer for 20minutes. Remove the lid to reduce the liquid by 1/3.  Add coconut milk and chickpeas and simmer for another 10 minutes.  Season to taste with salt and pepper. 

Basil oil

• 1/2  cup Extra virgin Olive oil, slighted to 60c
• 2 cups of loosely backed basil leaves

Blend in a heated bender until a green basil oil appears.