This spiced potato with chickpeas tagine is combined with tomatoes, sweet red peppers and parsley. A combo that can satisfy the whole family. It’s slightly spicy without being overbearing, and of course can be reduced to a very mild version for anyone who is sensitive to spice. I think it was perfect as it is. That’s because there are also spices like ground paprika, cumin and coriander — which always have a place in my kitchen.
Do you need a tagine to make tagine?
A clear no. I do, however, have one, but I only really use it when I have guests. And I am willing to bet that there are a number of Moroccan restaurants who just plop the dish in a tagine, all for show. I’ve made dishes like this spiced potato tagine with chickpeas using a dutch oven, Spanish terracotta cazuelas and even a simple ceramic lasagna pan, like in this recipe. I think every household has a lasagna dish, right? Not every household has a tagine. And we are after all not making a traditional tagine, there are no hot coals, or meat, or dried fruit. And this recipe definitely doesn’t take hours to make. So I guess you could call it a potato and chickpea casserole, but that sounds all too boring. I love this simple dish and think it deserves its name.
Potato Tagine with Chickpeas — use canned or plan ahead and use dried
I used canned organic chickpeas for this recipe (cause it’s so much quicker!) but by all means feel free to use dried chickpeas. All it takes is a little more planning ahead. Just soak about the beans overnight, and then cook then until tender (according to package instructions, 60 minutes or longer) before adding them to the recipe. And since you taking time for the extra effort, be sure to make more, you can store then in the fridge and add them to salads or top a baked sweet potato with them.
Spiced Potato Tagine with Chickpeas, Tomatoes and Red Pepper
Ingredients
For the sauce:
- 6 garlic cloves, cut into thin slivers
- sea salt, to taste
- 1/2 teaspoons paprika (sweet)
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground coriander
- 1/4 teaspoon cayenne
- 1 small bunch flat-leaf parsley, finely chopped (ca. 4 tablespoons)
- juice from 1 medium lemon
- 2 tablespoons organic apple cider vinegar
- 3 tablespoons extra-virgin olive oil
For the vegetables:
- 500 g baby potatoes, scrubbed & cut in half or quartered (depending on size)
- 1 x 400 g can organic chickpeas
- 2 large bell peppers, cut into bite-sized pieces
- 300 g vine-ripened tomatoes, halved it quartered, depending on size
- sea salt and freshly ground pepper, to taste
- extra-virgin olive oil, for drizzling
- fresh cilantro, to garnish
Method
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Place garlic in a mortar (or bowl); pound with a pestle until mashed. Season with salt. Add the paprika, cumin, coriander and cayenne, work into a paste. Add the parsley and pound with the pestle until herbs are mashed into the paste. Stir in lemon juice, apple cider vinegar, and oil until well incorporated. Set aside.
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Preheat the oven to 375°F / 190°C and lightly oil a large deep baking dish (e.g. 30x20cm lasagne pan).
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In medium saucepan, add the potatoes and enough cold water to cover. Bring to a boil, then reduce heat and simmer until just tender, about 10 minutes. Drain and transfer to a large bowl. Add the chickpeas, red pepper and tomatoes; season with salt and pepper.
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Pour the garlic-spice sauce over the vegetables, toss gently to coat, then transfer the mix to the baking dish.
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Drizzle a little oil over the top, cover with aluminum foil, and bake for 35 minutes. Remove the foil and bake for another 15-20 minutes, or until vegetables reached desired tenderness (I like it when the red pepper is crisp-tender).
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Enjoy!
Notes
- You can also use a dutch oven for this recipe. Check the vegetables after 15 minutes, as they heat up really well.
- This isn’t a super saucy dish so if you want more liquid, add a couple more tomatoes.
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