Moroccan simmered potatoes & chickpeas

The original Moroccan recipe is with fish.  You make it the way I made it but with fish fillets on top of the peppers. It’s good and comforting with or without the fish.   And even better with harissa.

Moroccan-Style simmered potatoes & chickpeas

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


  • 6 medium potatoespeeled and sliced
  • 4 carrotspeeled and sliced
  • 2 small red bell pepperI used purple but it’s much better with red, seeds removed and sliced
  • 4 medium garlic clovespeeled
  • 2 cups cooked chickpeasor canned
  • Handful cilantrorinsed and chopped
  • 1 red chiliwhole, 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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