Potato tagine with baked halloumi
By:
Pollyanna Coupland
Food producer, delicious.
- Published: 21 Feb 24
- Updated: 24 Oct 24
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.
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Serves 4
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Hands-on time 15 min, plus oven time 45 min
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
- Calories
- 622kcals
- Fat
- 29g (12g saturated)
- Protein
- 28g
- Carbohydrates
- 56g (11g sugars)
- Fibre
- 12g
- Salt
- 4.9g
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Ideal for a chilly weeknight. Really tasty, one pan, store cupboard ingredients. We have fairly large appetites and found the quantity about right for two of us plus lunch the next day.