Quick Moroccan Tagine

Name: Quick Moroccan Tagine
Ingredients: 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

14 ingredients

8 steps

Ingredients

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

Directions

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.