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Green Tagine

Green Tagine
Green Tagine
  • Preparation time
    30 min
  • Difficulty
    Intermediate
  • Number of servings
    10

A Moroccan inspired, vegan casserole full of flavour and goodness using our CHEF Mushroom Liquid Concentrate

Ingredients
CHEF Mushroom Liquid Concentrate
  • 60mL CHEF Mushroom Liquid Concentrate
  • 3 large brown onion, sliced finely
  • 8 eshallots, sliced finely
  • 2 head trimmed fennel, sliced finely
  • 3 tbsp cumin
  • 8 black cardamom pods
  • 6 bay leaves
  • 1kg chat potatoes, washed
  • 2L water
  • 400g broad beans, podded and shelled
  • 1 preserved lemon, finely diced
  • 1 bunch of silverbeet picked and washed, sliced finely
  • 300g pitted green olives
  • Zest and juice of 2 lemons
Preparation
  • 1
    In a large pot with a lid, fry potatoes on medium heat in extra virgin olive oil until golden (approx. 5 minutes)
  • 2
    Add onion, eshallots, fennel, spices, and bay leaves
  • 3
    In a measuring jug, mix the CHEF Mushroom Liquid Concentrate with the water and add to the pot
  • 4
    Bring to the boil, lower to a simmer, cover and cook over low, stirring intermittently, for 20 minutes or until potatoes cooked through
  • 5
    Add broad beans, preserved lemon, silver beet, and cook for a further minute before removing from heat
  • 6
    Add olives, lemon zest and juice

Serve over couscous

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