Ingredients
Scale
- 2 large potatoes, peeled and diced
- 1 large carrot, sliced
- 1 red bell pepper, chopped
- 1 yellow onion, sliced
- 3 cloves garlic, minced
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 cups vegetable broth
- 2 tablespoons olive oil
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 teaspoon smoked paprika
- ½ teaspoon turmeric
- Salt and black pepper to taste
- Fresh cilantro or parsley for garnish
Instructions
- Heat olive oil in a large tagine or pot over medium heat. Sauté the sliced onion and minced garlic until soft.
- Add diced potatoes, carrot slices, and chopped bell pepper. Cook for an additional 5 minutes.
- Stir in spices (cumin, coriander, paprika, turmeric) along with salt and pepper.
- Pour in vegetable broth and add chickpeas; stir gently to combine.
- Cover and let simmer on low heat for 30-40 minutes until potatoes are tender.
- Taste and adjust seasoning if needed.
- Garnish with fresh cilantro or parsley before serving.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Simmering
- Cuisine: Moroccan
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 280
- Sugar: 4g
- Sodium: 400mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg