Moroccan Tagine With Carrots, Potatoes, and Chickpeas Recipe

Name: Moroccan Tagine With Carrots, Potatoes, and Chickpeas Recipe
Prep time: 20 min
Cook time: 75 min
Total time: 95 min
Yield: 6 servings
Cuisine: Moroccan,African
Ingredients: 1 to 1 1/2 pounds (500 to 700 grams) beef, lamb or goat meat, cut into 2- or 3-inch pieces; 2 medium onions, chopped or sliced; 3 cloves garlic, finely chopped or pressed; 1/4 cup finely chopped cilantro, plus more as needed for garnish; 1/4 cup finely chopped parsley, optional, plus more for garnish; 1 1/2 teaspoons ground ginger; 1 teaspoon salt, or to taste; 1 teaspoon turmeric; 1/2 teaspoon freshly ground black pepper; 1/4 teaspoon ground cinnamon, or 1 cinnamon stick; 1 pinch saffron threads, crumbled, optional; Cayenne pepper, optional, to taste; 1/3 to 1/2 cup olive oil; 1 pound (500 grams) carrots, peeled and quartered lengthwise; 1 pound (500 grams) potatoes, peeled and quartered lengthwise; 2 cups chickpeas, cooked or canned; 1/2 cup red or green olives; 1 preserved lemon, quartered and seeds removed

A flavorful Moroccan tagine features tender meat and vegetables simmered in a rich ginger and saffron-infused sauce.

⭐ 4.6 (20 reviews) Prep: 20 minCook: 75 minTotal: 95 minYields: 6 servings

Category Tags:

Dinner Entree

Cuisine Tags:

Moroccan African

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Ingredients

1 to 1 1/2 pounds (500 to 700 grams) beef, lamb or goat meat, cut into 2- or 3-inch pieces
2 medium onions, chopped or sliced
3 cloves garlic, finely chopped or pressed
1/4 cup finely chopped cilantro, plus more as needed for garnish
1/4 cup finely chopped parsley, optional, plus more for garnish
1 1/2 teaspoons ground ginger
1 teaspoon salt, or to taste
1 teaspoon turmeric
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground cinnamon, or 1 cinnamon stick
1 pinch saffron threads, crumbled, optional
Cayenne pepper, optional, to taste
1/3 to 1/2 cup olive oil
1 pound (500 grams) carrots, peeled and quartered lengthwise
1 pound (500 grams) potatoes, peeled and quartered lengthwise
2 cups chickpeas, cooked or canned
1/2 cup red or green olives
1 preserved lemon, quartered and seeds removed

Instructions

In a pressure cooker, combine meat with onion, garlic, herbs, spices, and olive oil; brown for 10 minutes, stirring.
Add 3 cups of water, then pressure cook the meat for 25 minutes if beef, or 35 minutes if lamb or goat.
Introduce carrots, adding water to nearly cover them; pressure cook for 7 minutes.
Stir in potatoes and chickpeas; pressure cook for 5-6 minutes until potatoes are tender.
Add preserved lemon and olives, then reduce the sauce to desired thickness.
Transfer the tagine to a serving platter; garnish with parsley if desired.

Nutritional Info (per serving)

Calories: 715 kcal

Carbohydrate: 50 g

Cholesterol: 99 mg

Fiber: 11 g

Protein: 38 g

Saturated Fat: 11 g

Sodium: 822 mg

Sugar: 11 g

Fat: 42 g

Unsaturated Fat: 0 g