• Vegetable oil 2 tsp
  • onion 1, finely chopped
  • celery 3 sticks, finely chopped
  • garlic 3 cloves, finely chopped
  • preserved lemons 2, flesh discarded and rind finely chopped
  • red chillis 2, deseeded and finely chopped
  • tomato purée 1 tbsp
  • ground cumin 2 tsp
  • ground turmeric 1 tsp
  • ground cinnamon ½ tsp
  • chopped tomatoes 400g tin
  • potato 1 large (350g), cut into 2cm chunks
  • chickpeas 400 gm tin, drained and rinsed
  • spinach 80 gm
  • flat-leaf parsley a bunch, roughly chopped
  • lemon 1 ½ juiced and ½ wedged to serve


  • First heat the vegetable oil in a large pan and add the onion, celery and a pinch of salt. Put on a lid and cook gently for 10 minutes, stirring regularly. Add the garlic, preserved lemons and red chillies, and cook for 2 minutes. Add the tomato puree and spices, and cook for a further 2 minutes before adding the chopped tomatoes, potato, chickpeas and 1.25 litres of boiling water.

  • Bring to the boil, then turn down and simmer for 30 minutes until the potatoes are tender. Tip in the spinach, flat-leaf parsley and a little seasoning, and stir for 1 minute until wilted. Add the lemon juice, then spoon into bowls with lemon wedges for squeezing

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