2 tsp ground cumin
1 1/2 tsp sweet or smoked paprika
1 tsp ground ginger
1/2 tsp ground turmeric
1/4 tsp ground cinnamon
Tagine
2 Tbs olive oil
1 large leek, cut into 1-inch-thick rounds
1 red bell pepper, cut into 1-inch triangles
4 medium potatoes, peeled and halved
1 15oz can, rinsed and drained
2 cloves garlic, minced
8 dried apricots, quartered
1/2 cup dry-cured black olives
1/4 cup chopped cilantro
1) To make Spice Blend: Combine all ingredients in small bowl.
2) To make Tagine: Heat oil in pot over medium-high heat. Add leek and bell pepper; saute 3 minutes. Add potatoes, chickpeas, garlic and Spice Blend; cook 30 seconds. Stir in apricots, olives and 2 cups water; season with salt and pepper, if desired. Cover, and bring to a boil. Reduce heat to medium-low, and cook 20 minutes, or until potatoes are tender. Serve sprinkled with cilantro.
Review: I left out the apricots, because - ew. I also used regular black olives, as there’s no way I’m going to find dry-cured black olives in Idaho. Although, I really want to try them! I also managed to forget to put cilantro on the dish once it was done. Oops. However, this was a flavorful dish that I found to be pretty yummy. I served it over bulgur, but it can be served over couscous or rice, too. Yum.
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