Dairy-Free

Quick Moroccan Tagine

Serve this spice-laced North African stew over bulgur, couscous, or rice.

Serve this spice-laced North African stew over bulgur, couscous, or rice.

Servings
6

Ingredients

Spice blend

  • 2 tsp. ground cumin
  • 1 1/2 tsp. sweet or smoked paprika
  • 1 tsp. ground ginger
  • 1/2 tsp. ground turmeric
  • 1/4 tsp. ground cinnamon

Tagine

  • 2 Tbs. olive oil
  • 1 large leek, cut into 1-inch-thick rounds
  • 1 medium red bell pepper, cut into 1-inch triangles
  • 4 medium potatoes, peeled and halved
  • 1 1/2 cups cooked chickpeas (or 1 15-oz. can, rinsed and drained)
  • 2 cloves garlic, minced (2 tsp.)
  • 8 dried apricots, quartered
  • 1/2 cup dry-cured black olives, optional
  • 1/4 cup chopped cilantro

Preparation

1. To make Spice Blend: Combine all ingredients in small bowl.

2. To make Tagine: Heat oil in pot over medium-high heat. Add leek and bell pepper; sauté 3 minutes. Add potatoes, chickpeas, garlic, and Spice Blend; cook 30 seconds. Stir in apricots, olives (if using), and 2 cups water; season with salt and pepper, if desired. Cover, and bring to a boil. Reduce heat to medium-low, and cook 20 minutes, or until potatoes are tender. Serve sprinkled with cilantro.