This dish is based on a Moroccan fish recipe which my mother and grandmother used to make only on weekdays. God forbid if you made it for Shabbat dinner. Moroccan Jews can be very particular about weekday food vs. Shabbat food. There are dishes, like this one for example, that they would never make for Shabbat or vice versa, Shabbat dishes, like matbucha, that they would never make on a weekday. My mother, until this day, is strict about this rule. I respect it but I never followed it. I have no problem making baba ganoush on Monday or eliminating the fish from a traditional recipe. It works perfectly well and since they’re chickpeas in it, it works as a main dish. Harissa is optional, but if you have some, spoon some on the side, it gives the dish more fragrance and heat.
Moroccan-Style Braised Potatoes & Chickpeas
Ingredients
- 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
Instructions
- 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.
