{"id":52976,"date":"2018-05-06T16:15:14","date_gmt":"2018-05-06T14:15:14","guid":{"rendered":"https:\/\/ellerepublic.de\/kartoffel-tajine-mit-kichererbsen\/"},"modified":"2020-04-27T20:09:46","modified_gmt":"2020-04-27T18:09:46","slug":"potato-tagine-with-chickpeas","status":"publish","type":"post","link":"https:\/\/ellerepublic.de\/en\/potato-tagine-with-chickpeas\/","title":{"rendered":"Spiced Potato Tagine with Chickpeas, Tomatoes and Red Pepper"},"content":{"rendered":"

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.<\/p>\n

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Do you need a tagine to make tagine?<\/h2>\n

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.<\/p>\n

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Potato Tagine with Chickpeas — use canned or plan ahead and use dried<\/h2>\n

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. <\/p>\n

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Spiced Potato Tagine with Chickpeas, Tomatoes and Red Pepper<\/h2>
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