Dinner with Rukmini
Browse all of the recipes in Rukmini Iyer’s cookbooks by ingredient.
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Moroccan Griddled Potatoes with Olives, Chickpeas and Preserved Lemon
Introduction
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
| new potatoes | |
| olive oil | |
| ground coriander | |
| ground cumin | |
| ground turmeric | |
| sea salt flakes | |
| fresh mint, to serve | |
| For the chickpeas: | |
| chickpeas, drained and rinsed | |
| red onion, finely chopped | |
| pitted green olives | |
| preserved lemon, finely chopped | |
| olive oil |
Preview
This recipe is a preview
Buy The Green Barbecue for the full recipe, and more great recipes from Rukmini Iyer
From the book
The Green Barbecue
A fresh perspective on meat-free summertime meals
With flavour-packed recipes for outdoor and indoor cooking
From hearty vegan burgers to vibrant, refreshing salads
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