Moroccan Griddled Potatoes with Olives, Chickpeas and Preserved Lemon

Name: Rukmini Iyer Moroccan Griddled Potatoes Recipe | Easy BBQ Side
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: Serves 4
Cuisine: Moroccan
Ingredients: 600g new potatoes; 2 tbsp olive oil; 1 tsp ground coriander; 1 tsp ground cumin; ½ tsp ground turmeric; 1 tsp sea salt flakes; A handful of fresh mint, to serve; 1 x 400g tin of chickpeas, drained and rinsed; 1 red onion, finely chopped; 80g pitted green olives; 1 preserved lemon, finely chopped; 2 tbsp olive oil

by Rukmini Iyer from The Green Barbecue

Charred potatoes are mixed with preserved lemon, green olives, spiced chickpeas and plenty of spices to create a flavourful potato side dish.

Vegetarian Vegan Dairy-Free Gluten-Free

Serves 4

Total 45 min

Prep 15 min

Cook 30 min

Easy

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Introduction from Rukmini Iyer

This dish is inspired by one of my favourite tagines, which we made in a field kitchen in the desert on location for a film shoot in the Sahara. Olives, preserved lemon and potatoes work beautifully together; along with the chickpeas, this is almost a meal in itself.

Ingredients

600g new potatoes

2 tbsp olive oil

1 tsp ground coriander

1 tsp ground cumin

½ tsp ground turmeric

1 tsp sea salt flakes

A handful of fresh mint, to serve

For the chickpeas:

1 x 400g tin of chickpeas, drained and rinsed

1 red onion, finely chopped

80g pitted green olives

1 preserved lemon, finely chopped

2 tbsp olive oil

Essential kit

You will need: a barbecue.

Method

Boil the new potatoes in salted water for 7–8 minutes, until just cooked through. Drain well, then mix with the olive oil, ground coriander, cumin, turmeric and sea salt flakes.

Take a large piece of foil and tip in the chickpeas, onion, olives, preserved lemon and olive oil. Fold into a neat packet with the seams at the top.

While your barbecue is heating up, place the foil packet directly on the coals. Once your barbecue is good and hot, grill the potatoes for 5–8 minutes per side, until nicely charred.

When the potatoes are cooked through, tip them on to a serving platter and halve them. Open the foil packet of chickpeas, and gently stir them through the potatoes. Taste and adjust the salt as needed, scatter over the fresh mint, and serve hot.

Preview