Moroccan Potatoes with Peppers and Olives

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Moroccan Potatoes with Peppers and Olives
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Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
344
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie344 kcal(16 %)
Protein7.79 g(8 %)
Fat16.06 g(14 %)
Carbohydrates53.32 g(36 %)
Sugar added4.31 g(17 %)
Roughage7.23 g(24 %)
Vitamin A40.57 mg(5,071 %)
Vitamin D0 μg(0 %)
Vitamin E0.54 mg(5 %)
Vitamin B₁0.23 mg(23 %)
Vitamin B₂0.07 mg(6 %)
Niacin3.09 mg(26 %)
Vitamin B₆0.48 mg(34 %)
Folate46.85 μg(16 %)
Pantothenic acid0.08 mg(1 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C93.74 mg(99 %)
Potassium1,296.22 mg(32 %)
Calcium72.61 mg(7 %)
Magnesium47.27 mg(16 %)
Iron2.91 mg(19 %)
Iodine0.59 μg(0 %)
Zinc0.66 mg(8 %)
Saturated fatty acids2.14 g
Cholesterol0 mg

Ingredients

for
4
Ingredients
¼ cup olive oil
6 ½ cups potatoes (peeled and cubed)
2 cloves garlic (minced)
1 ½ teaspoons ground cinnamon
1 ½ teaspoons ground Cumin
1 teaspoon ground cilantro
2 red peppers (de-seeded and sliced)
1 tablespoon honey
1.333 cups vegetable stock
½ cup kalamata Olives (pitted)
1 tablespoon parsley (chopped)
How healthy are the main ingredients?
potatoOliveolive oilhoneygarlicparsley

Preparation steps

1.
Heat the olive oil in a tajine or large casserole dish over a medium heat. Sweat the potato and garlic for 6-7 minutes with the lid on, stirring from time to time.
2.
Add the ground spices, stir well, then add the red peppers and continue to cook for a further minute. Stir in the honey, some seasoning and then cover the mixture with the vegetable stock.
3.
Reduce the heat to low and cover the tajine with a lid. Cook gently for 25-30 minutes until the potato is tender but not falling apart.
4.
Remove from the heat, stir in the olives then adjust the seasoning as necessary. Garnish with the parsley leaves and serve directly from the tajine.
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