Vegetarian Tajine with Potatoes and Carrots

Ingredients

• 1 kg firm potatoes
• 3 Carrots
• 2 Tomatoes
• 2 Garlic cloves
• 1 handful coriander leaves
• 1 tsp fennel seeds
• 1 tbsp harissa (spice mix)
• 1 pinch turmeric
• 1 pinch cinnamon
• 4 tbsp olive oil
• 250 ml vegetable broth
• 100 g black olives
• Salt
• pepper (ground)

Instructions

1. 1.

   Peel the potatoes and cut them into large chunks. Peel the carrots and cut them into similarly sized pieces. Wash the tomatoes, remove the stems, and roughly chop them. Peel the garlic cloves and finely mince them. Rinse the coriander leaves, shake dry, and finely chop. Mix the fennel seeds with the harissa spice mix, turmeric, and cinnamon.

2. 2.

   Heat the oil in a large tajine or pot. Briefly brown the potatoes and carrots in it. Add the minced garlic, sprinkle about half of the spice mixture, and cook briefly more. Then pour in the broth and let it simmer gently for about 25 minutes with the lid on. Stir in the drained olives and half of the chopped coriander leaves, and simmer for another ~5 minutes. Season with salt and pepper. Serve sprinkled with remaining spice mix and coriander leaves.