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


  • STEP 1

    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 purée and spices, and cook for a further 2 minutes before adding the chopped tomatoes, potato, chickpeas and 1.25 litres of boiling water.

  • STEP 2

    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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