Name: Fennel, pumpkin and green olive tagine
Prep time: 1 h
Total time: 1 h
Yield: Serves 4
Ingredients: 500 g/1 lb 2 oz peeled pumpkin or squash, diced into 3cm/1¼ inch chunks; 1½ tsp cumin seeds; 1 cinnamon stick; 1 preserved lemon, finely chopped and seeds removed; flaked sea salt and freshly ground black pepper; 50 g/1¾ oz dried dates, chopped in half; 150 g/5½ oz pitted large green olives; 600 ml/21 fl oz/2½ cups vegetable stock; 400 g/14 oz tin chickpeas, drained; 2 large ripe tomatoes, chopped; handful fresh coriander or parsley, roughly chopped, to serve; ½ tsp turmeric; 1½ tsp paprika; 3 garlic cloves, peeled and crushed; 1 tbsp harissa; 2 onions, chopped; 2 bulbs fennel, cut into thick slices, reserving leafy fronds if there are any; 1½ tsp coriander (cilantro) seeds; 2 tbsp olive oil

Preparation info

4

Difficulty
Easy
Ready in
1 hr

Appears in

The Flexible Vegetarian

By Jo Pratt

Published 2017

About

Fennel, pumpkin and green olive tagine

Ingredients

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