Green Tagine

A Moroccan inspired, vegan casserole with braised chat potatoes, silverbeet, olives and broad beans.
Category: Vegan, Vegetarian
Serves: 10

1kg chat potatoes, washed
3 large brown onion, sliced finely
8 eshallots, sliced finely
2 head trimmed fennel, sliced finely
3 tbsp cumin
8 black cardamom pods
6 bay leaves
60mL CHEF Demi Glace Liquid Concentrate
2L water
400g broad beans, podded and shelled
1 preserved lemon, finely diced
1 bunch picked and washed silverbeet, sliced finely
300g pitted green olives
Zest and juice of 2 lemons


In a large pot with a lid, fry potatoes on medium heat in EVOO until golden (approx. 5 minutes).

Add onion, eshallots, fennel, spices, and bay leaves.

In a measuring jug, mix the CHEF Demi Glace Liquid Concentrate with the water and add to the pot.

Bring to the boil, lower to a simmer, cover and cook over low, stirring intermittently, for 20 minutes or until potatoes cooked through.

Add broad beans, preserved lemon, silverbeet, and cook for a further minute before removing from heat.

Add olives, lemon zest and juice.

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