Quick Moroccan Tagine
- 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
- 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
- To make Spice Blend: Combine all ingredients in small bowl.
- To make Tagine: Heat oil in pot over medium-high heat.
- Add leek and bell pepper; saute 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.
ground cumin, sweet, ground ginger, ground turmeric, ground cinnamon, olive oil, rounds, red bell pepper, potatoes, chickpeas, garlic, black olives, cilantro
Taken from www.vegetariantimes.com/recipe/quick-moroccan-tagine/ (may not work)