➍4 tbs olive oil
3 fennel bulbs, each in 8 wedges & keep the greens
juice & pulp of 2 oranges
juice & pulp of 1 lemon
2 red onions, in half moons
3 garlic cloves, sliced
3-5 sprigs of thyme
25 cl boiling water
1-2 tbs harissa
750 g orange sweet potatoes, peeled & chopped
100 g black olives
Heat the olive oil in a heavy casserole or tagine. Add the fennel pieces and a pinch of salt and fry the vegetables for 8-10 m. Use tongs to turn the pieces so that they brown on all sides. Remove the fennel pieces from the pan and keep apart.
Put the onion in the pan and let it fry for 2 to 3 m. Add the garlic and thyme and fry for 1 m.
Fill a measuring jug with 25 cl of boiling water and dissolve the harissa in it. Add the orange and lemon juice and, if desired, a pinch of salt and pour this broth into the pan with the onions.
Add the sweet potato pieces and the fried fennel, toss gently and bring to the boil. Put a lid on the pan and turn the heat to low. Let simmer gently for 15 m.
Remove the lid from the pan and add the olives. Carefully toss again and let everything simmer for another 15 m without a lid, or until the sweet potato is cooked through.
Finely chop the fennel greens and sprinkle over the tajine before serving.
*Serve this dish with a whole grain of your choice, such as whole grain couscous, pearl barley, buckwheat, whole grain rice or quinoa. The last three are gluten-free.
**Serve with a green salad.
