Moroccan Tagine

SPICE BLEND:
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 Tbsp olive oil
1 large leek, cut into 1-inch-thick rounds
1 medium red bell pepper, cut into 1-inch triangles
4 medium potatoes, peeled and halved
1 1/2 cups cooked chickpeas (or a 15-oz. can, rinsed and drained)
2 cloves garlic, minced
8 dried apricots, quartered
1/2 cup dry-cured black olives, optional
2 cups water
1/4 cup chopped cilantro

To make Spice Blend: combine all ingredients in a small bowl.

To make Tagine:
1. Heat oil in pot over medium-high heat. Add leek and bell pepper; saute 3 minutes.
2. Add potatoes, chickpeas, garlic, and spice blend; cook 30 seconds.
3. Stir in apricots, olives, and 2 cups water; season with salt and pepper. Cover, and bring to a boil. Reduce heat to medium-low, and cook 20 minutes, or until potatoes are tender. Serve over quinoa, brown rice, or bulgar and sprinkled with cilantro.

Source: Let's Eat!

Try #1 - March 8, 2010
This was very tasty - good flavor but not spicy. William loved it! We served it over quinoa. Next time I would cut the potatoes a little smaller so they cook faster (it took longer than 20 minutes with the big chunks). I would also add more apricots.