Spiced Potato Tagine with Chickpeas, Tomatoes and Red Pepper
This healthy and comforting tagine is packed with flavour, easy to make and most of all delicious. Naturally sutable for anyone following vegan or gluten-free diet. Feel free to serve with a green salad or crusty bread if you have a large appetite!
500gbaby potatoes,scrubbed & cut in half or quartered (depending on size)
1x 400 g can organic chickpeas
2large bell peppers,cut into bite-sized pieces
300gvine-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
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.
Preheat the oven to 375°F / 190°C and lightly oil a large deep baking dish (e.g. 30x20cm lasagne pan).
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.
Pour the garlic-spice sauce over the vegetables, toss gently to coat, then transfer the mix to the baking dish.
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).
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.