Moroccan Vegetables

This is inspired by Moroccan cuisine which frequently features preserved lemons. These transform this dish into a deliciously exotic vegetable dish. The lemons are smaller than those available in UK supermarkets and are preserved in brine. If you have never tried them I'm sure you will be pleasently surprised.


For 1 Continued...
125 gm potato (prepared weight) 1 tbspn olive oil
60 gm carrot (prepared weight) 1 tspn ras-el-hanout
60 gm parsnip (prepared weight) ½ tspn cayenne pepper
100 gm onion (prepared weight) 1 tbspn tomato purée
1 preserved lemon 1 chicken stock cube (alternatively use vegetable stock cube)
  100 gm of chickpeas (approx ½ of 1 large tin)



  1. Heat the oil in a wok or heavy pan and cook, stirring, the ras-el-hanout and cayenne pepper for 1 min.
  2. Add the tomato purée and cook for about 15 seconds.
  3. Carefully add 200 ml of hot water, the stock cube, chickpeas, cooked vegetables and all of the preserved lemon, bring to a boil and simmer, stirring regularly for 20 min, adding a little water if needed to maintain the desired sauce consistency.


  1. Serve with naan bread or rice.


Preserved lemon can be frozen for future use by putting each lemon into a small container, covering with cold water and placing in the freezer.

I'd like to know if you enjoyed this so please email – also feel free to ask for help.
The preparation stage
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The finished meal

Preserved Lemon
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