What better way to start summer than with a lively Moroccan potato dish.
This Moroccan-style potato stew with gently spiced, savory and sweet notes and summery garden vegetables will be a culinary delight for family and guests.
2 tablespoons of coconut oil
3 cloves of garlic, chopped
1 large onion, diced
1 tablespoon of Ras el Hanout
1 teaspoon sea salt
1 pound dainty potatoes, cut into 3/4-inch thick
1/2 pound yellow summer squash, diced
Small bundle / 4 oz. Broccoli, chopped
3 cups of water
Small handful / 4 oz. green beans, ends cut off and diced
2 cups of cooked chickpeas
4 dried plums or dates, diced
Juice from 1/2 to 1 lemon, to taste
Cooked quinoa, optional
– Ras el Hanout seasoning (mix this by weight or teaspoons)
4 parts cumin
4 parts ginger
4 parts turmeric
3 parts black pepper
2 parts coriander
2 parts cinnamon
2 parts Cayenne
1 part of cloves
1 part allspice
1 part cardamom
1 part rose petal powder
In a large saucepan or Dutch oven, heat the oil over medium heat and add the garlic and onion. Cook until the onions start to soften.
Then add the Ras el Hanout seasoning, salt, potatoes, summer squash and broccoli. Stir to coat, then add enough water to barely cover most of the vegetables. Bring to a boil, then reduce the heat to a low simmer, cover and cook until the potatoes are tender, about 20 minutes.
About 10 minutes before the potatoes are ready, stir in the green beans, chickpeas, and dried plums.
When the vegetables are done, add the lemon juice to balance out the flavors, then try and adjust the seasonings.
Serve as is or with some quinoa.
You can find more potato recipes online at www.potatogoodness.com.