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Moroccan Potato + Summer Vegetable Tagine

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Potato Type: Petite
Prep Method: Boiled


Main Dish

Prep Time

15 Mins

Cook Time

35 Mins


Serves 3-4


  • 2 Tablespoons coconut oil
  • 3 cloves garlic, minced
  • 1 large onion, diced
  • 1 Tablespoon ras el hanout
  • 1 teaspoon sea salt
  • 1 lb. petite potatoes, sliced 3/4-in thick
  • 1/2 lb. yellow summer squash, diced
  • Small bunch / 4 oz. broccoli, chopped
  • 3 cups water
  • Small handful / 4 oz. green beans, ends trimmed and diced
  • 2 cups cooked garbanzo beans
  • 4 dried plums or dates, diced
  • Juice of 1/2 to 1 lemon, to taste
  • Cooked quinoa, optional

Ras el Hanout seasoning (Blend this up by weight or by 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 cloves
  • 1 part allspice
  • 1 part cardamom
  • 1 part rose petal powder


  1. In a large pot or dutch oven, warm the oil over medium heat and add the garlic and onion. Cook until the onions begin to soften.
  2. Then add the ras el hanout spice, salt, potatoes, summer squash and broccoli. Stir to coat, and then add enough water to barely cover most of the vegetables. Bring to a boil and then turn down the heat to a low simmer, cover, and cook until the potatoes are tender, about 20 minutes.
  3. About 10 minutes before the potatoes are done, stir in the green beans, garbanzo beans, and dried plums.
  4. As the vegetables are done, add in the lemon juice to balance the flavors and then taste and adjust seasonings.
  5. Serve it as is, or alongside some quinoa.

Nutrition Information is based on 1/3 of the recipe served without quinoa.

You may also like our Moroccan Potatoes with Roasted Cauliflower, Coriander and Harissa recipe.


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Recipe By: Eggplant + Olive (Rebecca Fallihee)

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Nutrition Facts Per Serving







Vitamin C










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