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Preserved Lemon & Olive Tagine

A rich, slow-cooked chickpea tagine with green olives, preserved lemon, and warming spices. Served over couscous with fresh coriander and toasted almonds.

Prep: 15 minutes
Cook: 7–8 hours (low) or 4–5 hours (high)
Total: Up to 8 hours 15 minutes
Servings: 4
Difficulty: Easy

Ingredients

  • 2 x 400g tins chickpeas, drained
  • 1 x 400g tin chopped tomatoes
  • 1 fennel bulb, sliced
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 100 g green olives, pitted
  • ½ preserved lemon, flesh removed, rind finely sliced (available in the pickle or world foods aisle in most supermarkets)
  • 1 tsp cumin
  • 1 tsp ground coriander
  • ½ tsp turmeric
  • ½ tsp cinnamon
  • 1 pinch saffron, steeped in 2 tbsp hot water (optional — substitute with ¼ tsp extra turmeric for colour and a small pinch of sweet paprika for depth)
  • 200 ml vegetable stock
  • 2 tbsp olive oil
  • fresh coriander, to serve
  • toasted flaked almonds, to serve

Instructions

  1. Add everything except the olives and preserved lemon to the slow cooker. Stir well.
  2. Cook on low for 7–8 hours or high for 4–5 hours.
  3. About 30 minutes before serving, stir in the olives and preserved lemon rind.
  4. Taste and adjust seasoning — it may need very little salt given the preserved lemon and olives.
  5. Serve over couscous, scattered with fresh coriander and toasted flaked almonds.

Notes & Tips

  • Add a handful of spinach in the last 30 minutes for extra greens.
  • A spoonful of harissa stirred in at the end adds a nice kick if you want heat.
  • The fennel softens and almost melts in — don't be tempted to skip it, it gives a lovely subtle anise note.