Potato tagine with baked halloumi

Name: Potato tagine with baked halloumi
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: Serves 4
Cuisine: Moroccan recipes
Ingredients: 2 tbsp vegetable oil; 2 onions, sliced; 6 garlic cloves, finely sliced; 1 green pepper, sliced; 1 cinnamon stick; 1 tsp ground turmeric; 1 tsp ground cumin; 1 tsp ground coriander; ½ tsp chilli powder; 150g pitted green olives; 2 preserved lemons, pips removed, roughly chopped; 400g tin chickpeas; 800g waxy potatoes, washed and cut into 1cm slices; 300ml vegetable stock; 250g block halloumi; ½ bunch chopped coriander

By: Pollyanna Coupland
Food producer, delicious.

Published: 21 Feb 24
Updated: 18 Mar 24

Test kitchen approved

This North African-inspired potato dish is by no means an authentic tagine, but it does include the fantastic flavours of cinnamon, coriander, preserved lemon and olives – making it a dinner winner.

Halloumi also tops this fantastic lentil stew.

Serves 4
Hands-on time 15 min, plus oven time 45 min

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Ingredients

2 tbsp vegetable oil
2 onions, sliced
6 garlic cloves, finely sliced
1 green pepper, sliced
1 cinnamon stick
1 tsp ground turmeric
1 tsp ground cumin
1 tsp ground coriander
½ tsp chilli powder
150g pitted green olives
2 preserved lemons, pips removed, roughly chopped
400g tin chickpeas
800g waxy potatoes, washed and cut into 1cm slices
300ml vegetable stock
250g block halloumi
½ bunch chopped coriander

Method

Heat the oven to 180°C fan/gas 6. Heat the oil in a large shallow ovenproof casserole or pan and fry the onions for 5 minutes. Add the garlic, green pepper and spices, then fry for another 5 minutes. Stir in the olives, preserved lemons and chickpeas (including the liquid from the tin).
Add the potatoes, stirring to coat, then the stock (the liquid should just cover the potatoes) and cook in the oven for 45 minutes until the potatoes are tender and starting to crisp. Switch the oven to the grill setting and heat to medium high.
Slice the halloumi lengthways and lay it over the potatoes. Grill until soft and golden. Serve immediately while the cheese is all lovely and stretchy, sprinkled with plenty of fresh coriander.

Recipe from March 2024 Issue

Nutrition

Nutrition: per serving

Calories: 622kcals
Fat: 29g (12g saturated)
Protein: 28g
Carbohydrates: 56g (11g sugars)
Fibre: 12g
Salt: 4.9g

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