Moroccan Potatoes with Peppers and Olives
(0 votes)
(0 votes)
Health Score:
86 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
280
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 280 cal. | (13 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 42 g | (28 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 3.4 g | (11 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.6 mg | (13 %) | ||
| Vitamin K | 22.3 μg | (37 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0 mg | (0 %) | ||
| Niacin | 4.5 mg | (38 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 47 μg | (16 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 1.4 μg | (3 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 50 mg | (53 %) | ||
| Potassium | 971 mg | (24 %) | ||
| Calcium | 44 mg | (4 %) | ||
| Magnesium | 59 mg | (20 %) | ||
| Iron | 2.6 mg | (17 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 1.3 g | |||
| Uric acid | 46 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
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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