Moroccan Spiced Jersey Royal Potato and Chickpea Tagine

Heat the olive oil in a tagine or large pot over medium heat. Add the red onion and carrots and cook until softened, about 5 minutes.

Add the garlic, ginger, cumin, coriander, turmeric, cinnamon, and chili flakes (if using). Cook for 1 minute more, stirring constantly, until fragrant.

Add the chopped tomatoes, vegetable stock, Jersey Royal potatoes, and chickpeas. Bring to a simmer.

Cover the tagine and reduce the heat to low. Cook for 30-40 minutes, or until the potatoes are tender.

Stir in the diced red bell pepper and courgette. Cook for a further 10 minutes, or until the vegetables are tender but still have a slight bite.

Stir in the chopped preserved lemon (if using). Season with salt and black pepper to taste.

Garnish with fresh coriander.

Serve hot with couscous or crusty bread.