Moroccan-Style Braised Potatoes & Chickpeas
Moroccan-style, filling and comforting plant-based main dish.
Prep Time15 minutes mins
Cook Time30 minutes 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
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.