Vegetable – Potato – Tagine with Harissa
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 small Glass Harissa Harissa
- 125 g chickpeas, dried
- 500 g potato (s)
- 3 clove (s) garlic
- 4 carrot (s)
- 4 bell peppers, red and green
- 4 zucchini
- 2 tomato (s)
- 3 tablespoon olive oil
- coriander
- 1 teaspoon cumin
- salt and pepper
- 400 ml vegetable stock
- turmeric
- cinnamon
Print Recipe
Pin Recipe Instructions
- Soak the chickpeas overnight. Drain the chickpeas, then cook in water for about 30-60 minutes. You have to be done.
- Peel and chop the potatoes and garlic. Clean and chop the vegetables.
- Heat the oil in a large saucepan. Sauté the potatoes, garlic and onions in it. Add 1 tablespoon harissa and a pinch of each of the spices. Steam everything for 2 minutes while turning. Add the stock, carrots, peppers and tomatoes. Let everything simmer over a low heat for 20 minutes.
- Drain the chickpeas. Add to the tagine with zucchini. Let everything simmer over low heat for about 10 minutes. Finally, season with salt and pepper.
- Add the rest of the harissa.
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