Moroccan Potato Tagine
A hearty and flavorful vegetarian meal that brings the taste of North Africa to your kitchen with colorful vegetables and spices.
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.
Notes
Cut the vegetables into similar sizes for even cooking. You can 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.
