Quick Moroccan Tagine
Serve this spice-laced North African stew over bulgur, couscous, or rice.
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Serve this spice-laced North African stew over bulgur, couscous, or rice.
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.
Nutrition Information
- Calories 263
- Carbohydrate Content 46 g
- Cholesterol Content 0 mg
- Fat Content 6 g
- Fiber Content 8 g
- Protein Content 8 g
- Saturated Fat Content 1 g
- Sodium Content 145 mg
- Sugar Content 10 g