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Pearl barley, parsnip & preserved lemon tagine

Ingredients

  1. Step 1 2 tbsp oil
  2. Step 2 2 onions , sliced
  3. Step 3 2 garlic cloves , chopped
  4. Step 4 ½ tsp turmeric
  5. Step 5 1 tsp paprika
  6. Step 6 2 tsp ras el hanout
  7. Step 7 2 sweet potatoes , peeled and cut into chunks
  8. Step 8 3 parsnips , cut into chunks
  9. Step 9 3 carrots , cut into chunks
  10. Step 10 2 preserved lemons , chopped
  11. Step 11 200g pearl barley
  12. Step 12 1l vegetable stock
  13. Step 13 1 small pack parsley , leaves picked
  14. Step 14 1 small pack mint , leaves picked
  15. Step 15 150g green olives , chopped
  16. Step 16 ½ lemon , juiced
  17. Step 17 pomegranate seeds , to serve
  18. Step 18 160g thick Greek yogurt (or dairy-free alternative)
  19. Step 19 2-3 tbsp tahini
  20. Step 20 ½ lemon , juiced
Pearl barley, parsnip & preserved lemon tagine
Calories: 639 Carbohydrate: 87 g Protein: 14 g Fat: 22 g
Cook time: 85 minutes Prep time: 25 minutes Total time: 110 minutes Servings: 4

TAGS

Dinner Main course comfort food parsnip Pearl barley Preserved lemon Sophie Godwin Stew Tagine Vegetarian Veggie Winter

Directions

  1. Step 1 Heat the oil in a flameproof casserole dish. Add the onion and a pinch of salt, cook for 5 mins until beginning to colour and soften, then stir in the garlic and spices. Cook for a min more until fragrant, then add the sweet potato, parsnips, carrots, preserved lemon and pearl barley.
  2. Step 2 Give everything a good mix and cook for a min or so until the veg and barley are coated in the spices. Pour in the stock and some seasoning, bring to the boil, then reduce the heat and simmer for 45 mins or until the veg and barley are tender.
  3. Step 3 To make the dressing, mix the yogurt with the tahini, lemon juice and some seasoning, then add a splash of water to make it spoonable. Chop most of the mint and parsley leaves. Taste the stew for seasoning, then stir through the chopped herbs, olives and lemon juice. Can be frozen at this point; reheat very gently.
  4. Step 4 Scatter over the pomegranate seeds and the remaining herbs to add colour and texture. Serve with tahini yogurt.