Why Make This Recipe
Moroccan Potato Tagine is a lovely choice for anyone seeking a hearty, flavorful vegetarian meal. This dish is not only delicious but also brings a taste of North Africa right to your kitchen. With its colorful vegetables and spices, it makes for a beautiful table presentation. Plus, it’s a fantastic way to get your daily dose of nutrients from wholesome ingredients.
How to Make Moroccan Potato Tagine
Ingredients:
- 2 large potatoes, peeled and diced
- 1 large carrot, sliced
- 1 red bell pepper, chopped
- 1 yellow onion, sliced
- 3 cloves garlic, minced
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 cups vegetable broth
- 2 tablespoons olive oil
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 teaspoon smoked paprika
- ½ teaspoon turmeric
- Salt and black pepper to taste
- Fresh cilantro or parsley for garnish
- Lemon wedges for serving
Directions:
Creating Moroccan Potato Tagine is easy if you follow these simple steps:
- Heat olive oil in a large tagine or pot over medium heat. Add the sliced onion and garlic. Sauté until the onions are soft and translucent.
- Add the Vegetables: Stir in the diced potatoes, sliced carrot, and chopped bell pepper. Cook for an additional 5 minutes, stirring occasionally.
- Spice it Up: Sprinkle the ground cumin, ground coriander, smoked paprika, turmeric, salt, and black pepper over the vegetables. Stir well to coat everything evenly with the spices.
- Add Broth and Chickpeas: Pour the vegetable broth into the pot, adding the drained chickpeas at this stage. Stir gently to combine all the ingredients.
- Simmer: Cover the tagine or pot with a lid and let it simmer on low heat for about 30-40 minutes. Stir occasionally to prevent sticking, and check if the potatoes are tender.
- Adjust Seasoning: After the cooking time, taste and adjust the seasoning with more salt and pepper if needed.
- Garnish: Once the tagine is ready, garnish with freshly chopped cilantro or parsley for added flavor and a pop of color.
- Serve: Transfer the Moroccan Potato Tagine to a serving dish, and enjoy with warm crusty bread or steamed couscous.
How to Serve Moroccan Potato Tagine
Serve Moroccan Potato Tagine warm, garnished with fresh herbs. It pairs wonderfully with crusty bread or steamed couscous. You can also offer lemon wedges on the side, allowing everyone to add a fresh splash of citrus to their serving.
How to Store Moroccan Potato Tagine
You can store leftover Moroccan Potato Tagine in an airtight container in the refrigerator. It lasts for up to three days. To reheat, simply warm it on the stove over low heat or in the microwave until heated through.
Tips to Make Moroccan Potato Tagine
- Cut the vegetables into similar sizes for even cooking.
- Feel free to add other veggies, like zucchini or sweet potatoes, for variety.
- For a spicier kick, add red pepper flakes or fresh chili peppers while cooking.
- If you don’t have a tagine, a regular pot works just fine.
Variation
You can make a non-vegetarian version by adding pieces of chicken or lamb. Just brown the meat first, then follow the same steps to combine with the vegetables and spices.
FAQs
Q1: Can I make this dish in advance?
Yes, Moroccan Potato Tagine tastes even better the next day, so it’s a great meal prep option!
Q2: Is this recipe gluten-free?
Yes, this recipe is naturally gluten-free as it uses vegetables and chickpeas.
Q3: How can I make it spicier?
You can add crushed red peppers or fresh chopped chili for more heat. Adjust to your taste preference!
Enjoy this delightful and healthy Moroccan Potato Tagine with your family and friends!
Moroccan Potato Tagine
Ingredients
Vegetables and Legumes
- 2 large potatoes, peeled and diced
- 1 large carrot, sliced
- 1 large red bell pepper, chopped
- 1 large yellow onion, sliced
- 3 cloves garlic, minced
- 1 can (15 oz) chickpeas, drained and rinsed
Broth and Oil
- 2 cups vegetable broth
- 2 tablespoons olive oil
Spices
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 teaspoon smoked paprika
- ½ teaspoon turmeric
- Salt and black pepper to taste
Garnish
- Fresh cilantro or parsley for garnish
- Lemon wedges for serving
Instructions
Preparation
- Heat olive oil in a large tagine or pot over medium heat. Add the sliced onion and garlic. Sauté until the onions are soft and translucent.
- Stir in the diced potatoes, sliced carrot, and chopped bell pepper. Cook for an additional 5 minutes, stirring occasionally.
- Sprinkle the ground cumin, ground coriander, smoked paprika, turmeric, salt, and black pepper over the vegetables. Stir well to coat everything evenly with the spices.
- Pour the vegetable broth into the pot, adding the drained chickpeas. Stir gently to combine all ingredients.
- Cover the tagine or pot and let it simmer on low heat for about 30-40 minutes, stirring occasionally to prevent sticking. Check if the potatoes are tender.
- After cooking, taste and adjust seasoning with more salt and pepper if needed.
Serving
- Garnish with freshly chopped cilantro or parsley for added flavor and a pop of color.
- Transfer the Moroccan Potato Tagine to a serving dish, and enjoy with warm crusty bread or steamed couscous.