Moroccan Style Braised Potatoes & Chickpeas

This is a traditional Moroccan dish that I grew on. But I make it without the fish. I think it’s as good and comforting without the fish and the protein comes from the chickpeas. With a spoon or two of  harissa on the side it’s even better.

Moroccan-Style simmered potatoes & chickpeas

Prep Time15 mins
Cook Time30 mins
Servings: 4
Author: Shelly


  • 6 medium potatoes - peeled and sliced
  • 4 carrots - peeled and sliced
  • 2 small red bell pepper - I used purple but it’s much better with red, seeds removed and sliced
  • 4 medium garlic cloves - peeled
  • 2 cups cooked chickpeas - or canned
  • Handful cilantro - rinsed and chopped
  • 1 red chili - whole, fresh or dried
  • salt
  • ¼ cup olive oil
  • 1 tablespoon paprika
  • ½ teaspoon turmeric

Serve with

  • Harissa


  • Put the potatoes in a heavy-bottom pot (arrange them on the bottom). Add the carrots, bell peppers, garlic, chickpea and cilantro. Sprinkle salt and add 1 cup water. Bring into a boil. Boil for 5 minutes then lower the heat to simmer.
  • Mix the olive oil with paprika and turmeric and pour over the vegetables. Cover the pot and cook until the potatoes are tender, about 25 – 30 minutes.
  • Serve in a deep plate with the oily juice and a spoon of harissa.

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