Moroccan Potatoes with Peppers and Olives

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Moroccan Potatoes with Peppers and Olives
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Health Score:
86 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
280
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie280 cal.(13 %)
Protein5 g(5 %)
Fat9 g(8 %)
Carbohydrates42 g(28 %)
Sugar added3 g(12 %)
Roughage3.4 g(11 %)
Vitamin A0 mg(0 %)
Vitamin D0 μg(0 %)
Vitamin E1.6 mg(13 %)
Vitamin K22.3 μg(37 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0 mg(0 %)
Niacin4.5 mg(38 %)
Vitamin B₆0.4 mg(29 %)
Folate47 μg(16 %)
Pantothenic acid1.1 mg(18 %)
Biotin1.4 μg(3 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C50 mg(53 %)
Potassium971 mg(24 %)
Calcium44 mg(4 %)
Magnesium59 mg(20 %)
Iron2.6 mg(17 %)
Iodine9 μg(5 %)
Zinc1.1 mg(14 %)
Saturated fatty acids1.3 g
Uric acid46 mg
Cholesterol0 mg
Complete sugar5 g

Ingredients

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

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.