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

1. To make Spice Blend: Combine all ingredients in small bowl.
2. To make Tagine: Heat oil in pot over medium-high heat.
3. Add leek and bell pepper; saute 3 minutes.
4. Add potatoes, chickpeas, garlic, and Spice Blend; cook 30 seconds.
5. Stir in apricots, olives (if using), and 2 cups water; season with salt and pepper, if desired.
6. Cover, and bring to a boil.
7. Reduce heat to medium-low, and cook 20 minutes, or until potatoes are tender.
8. 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)