SERVES 4
TOTAL TIME: 45 minutes
Look for Greek green olives in the supermarket’s refrigerated section (packed in brine) or salad bar. Often, fresh green olives are not sold pitted but rather are cracked or whole, so you may need to remove the pits yourself. Serve tagine over couscous or rice.
|
1 |
pound red potatoes, cut into ½-inch chunks |
|
1 |
pound carrots, peeled and cut into ½-inch pieces |
|
¼ |
cup extra-virgin olive oil |
|
Salt and pepper |
|
|
1 |
onion, halved and sliced thin |
|
4 |
(3-inch) strips lemon zest, sliced into matchsticks, plus 2 tablespoons juice |
|
5 |
garlic cloves, minced |
|
4 |
teaspoons paprika |
|
2 |
teaspoons garam masala |
|
3 |
cups vegetable broth |
|
2 |
(15-ounce) cans chickpeas, drained and rinsed |
|
½ |
cup pitted Greek green olives, halved |
|
½ |
cup golden raisins |
|
¼ |
cup minced fresh cilantro |
1. Combine potatoes, carrots, 2 tablespoons oil, 1 teaspoon salt, and ½ teaspoon pepper in bowl and microwave, covered, until vegetables begin to soften, about 10 minutes.
2. Meanwhile, cook remaining 2 tablespoons oil, onion, and lemon zest in Dutch oven over medium-high heat until onion begins to brown, about 8 minutes. Stir in garlic, paprika, and garam masala and cook until fragrant, about 30 seconds.
3. Stir in microwaved potatoes and carrots and coat with spices. Stir in broth, chickpeas, olives, and raisins, cover, and simmer gently until flavors blend, about 10 minutes. Uncover and simmer until vegetables are tender and sauce is slightly thickened, about 7 minutes. Stir in lemon juice and cilantro, season with salt and pepper to taste, and serve.