- 1 tablespoon extra-virgin olive oil
- 1 medium yellow onion, cut into 1/2-inch dice
- 2 garlic cloves, minced
- 2 teaspoons ground ginger
- 1 teaspoon sea salt
- 1 fennel bulb—quartered, cored and cut into thin wedges
- One 15-ounce can chickpeas, rinsed and drained
- 1 quart chicken or shrimp stock, or water
- 1 pound large shrimp, shelled and deveined, tails left on
- 1/2 preserved lemon, peel only, minced
- 2 tablespoons sherry vinegar
- 1/2 pound pitted green olives, coarsely chopped
- 1/2 cup chopped cilantro leaves, plus more for garnish
- Freshly ground black pepper
How to make this recipe
- In a large enameled cast-iron casserole, heat the olive oil until shimmering. Add onion and cook over moderately high heat, stirring, until translucent, about 5 minutes. Add the garlic, ginger and salt and cook for 2 minutes longer. Stir in the fennel, chickpeas and stock and bring to a boil. Reduce the heat to low, cover and simmer until the fennel is tender, about 15 minutes.
- Add the shrimp, preserved lemon, sherry vinegar, olives and 1/2 cup of cilantro to the casserole and simmer gently until the shrimp is cooked and the flavors have melded, about 10 minutes. Season with salt and pepper.
- Ladle the tagine into bowls, garnish with cilantro and serve.
One Serving: 487 cal, 11.8 gm fat, 1.5 gm sat fat, 64.6 gm carb, 18.8 gm fiber, 36 gm protein. Tips: If you can't find preserved lemons, use the zest and juice of one lemon. You won't get the same aromatic quality, but it will still be delicious. o This dish is a great opportunity to use frozen shrimp. Most shrimp at the seafood counter has been previously frozen. Buying shrimp from the freezer aisle assures that it's been defrosted as close to cooking time as possible. Add it directly to the pot--no need to thaw prior to cooking the tagine. o If you have a full spice rack, add a dash of cumin, coriander and/or turmeric to create even more complexity.
Quinoa, whole-wheat couscous or whole-grain bread.