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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 245.5
  • Total Fat: 5.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 57.4 mg
  • Total Carbs: 43.2 g
  • Dietary Fiber: 6.5 g
  • Protein: 6.9 g

View full nutritional breakdown of Potato, artichoke & pea tagine calories by ingredient
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Potato, artichoke & pea tagine

Submitted by: AUSSIECAT

Introduction

Moroccan food has been a recent discovery of mine, and its delights are never ending!
This is a mild yet delicious tagine, and fantastic dinner party food when served alongside another (more spicy) tagine, couscous, bread and yoghurt!
Moroccan food has been a recent discovery of mine, and its delights are never ending!
This is a mild yet delicious tagine, and fantastic dinner party food when served alongside another (more spicy) tagine, couscous, bread and yoghurt!

Number of Servings: 6

Ingredients

    2 tablespoons olive oil
    2 red onions, sliced with the grain
    4 garlic cloves, crushed
    2 teaspoons ground coriander (cilanto)
    2 teaspoons ground cumin seed
    2 teaspoons ground turmeric
    2 teaspoons mustard seed
    2 teaspoons dried mint
    8 medium potatoes (waxy are best), peeled & quartered
    6 artichoke hearts, halved (canned work very well)
    small bunch fresh coriander (cilantro) leaves
    225 grams shelled fresh or frozen peas
    1 preserved lemon*
    sea salt and fresh ground black pepper
    small bunch fresh mint leaves

    * preserved lemons come in brine, and can be found in north african and middle eastern food stores. Otherwise, try some finely slied or grated fresh lemon zest.

Directions

Serves 6
Heat the olive oil in a tagine or heavy based casserole; and sauté onions until they soften. Add the garlic, coriander, cumin, turmeric, dried mint and mustard seeds, and stir for a minute until the spices are fragrant. Stir in the potatoes, making sure they're coated in the spices. Pour in vegetable stock, cover with lid, and leave to simmer gently for 15 minutes.
Add the artichoke hearts and coriander leaves, and cook for another 5 minutes.
Add the peas and preserved lemon, season to taste, and cook gently without a lid for a final 10 minutes.
Sprinkle with fresh mint leaves and serve with couscous or crusty bread.

Number of Servings: 6

Recipe submitted by SparkPeople user AUSSIECAT.






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