Moroccan Potatoes with Peppers and Olives

Name: Moroccan Potatoes with Peppers and Olives
Total time: 1 h
Yield: 4
Ingredients: 0.25 cup olive oil; 6.5 cups potatoes (peeled and cubed); 2 cloves garlic cloves (minced); 1.5 tsps ground cinnamon; 1.5 tsps ground Cumin; 1 tsp ground cilantro; 2 red peppers (de-seeded and sliced); 1 Tbsp honey; 1.333 cups vegetable stock; 0.5 cup kalamata Olives (pitted); 1 Tbsp parsley (chopped)

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Difficulty:

easy

Difficulty

Preparation:

1 hr

Preparation

Ingredients

for

servings

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?

potato Olive olive oil honey garlic clove parsley

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Preparation steps

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.

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.

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.

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.