Moroccan Potato Casserole
Dive into the rich, aromatic world of Moroccan cuisine with this vibrant Moroccan Potato Casserole. This hearty, plant-based dish layers tender potato slices with a spiced vegetable medley of carrots, chickpeas, and tomatoes, infused with the warm, earthy flavors of cumin, turmeric, cinnamon, and a fiery kick of harissa paste. Simmered in a flavorful vegetable stock and baked to perfection, it’s a comforting yet exotic casserole that’s bursting with bold North African flair. Finished with a sprinkle of fresh parsley and a splash of lemon juice for a zesty, herbaceous touch, this dish is perfect for cozy family dinners or impressing guests with its complex and enticing flavor profile. A simple yet stunning casserole that’s naturally vegan and gluten-free—your taste buds won’t stop thanking you!
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Recipe Information
Ingredients
- 6 medium potatoes
- 3 tablespoons olive oil
- 1 large yellow onion
- 4 garlic cloves
- 2 medium carrots
- 400 grams canned diced tomatoes
- 1 cup chickpeas (cooked or canned)
- 2 teaspoons ground cumin
- 0.5 teaspoon ground cinnamon
- 1 teaspoon ground turmeric
- 1 teaspoon paprika
- 2 teaspoons harissa paste
- 2 cups vegetable stock
- 2 tablespoons fresh parsley
- 1 tablespoon lemon juice
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Preheat your oven to 375°F (190°C).
Peel and thinly slice the potatoes into rounds about 1/4-inch thick. Set aside.
Heat 2 tablespoons of olive oil in a large skillet over medium heat.
Finely chop the onion and garlic. Add them to the skillet and sauté until softened, about 3-4 minutes.
Dice the carrots into small pieces and add them to the skillet. Cook for another 5 minutes until they start to soften.
Stir in the ground cumin, cinnamon, turmeric, and paprika. Cook for 1 minute until fragrant.
Add the canned diced tomatoes, chickpeas, harissa paste, and vegetable stock to the skillet. Stir well and let the mixture simmer for 10 minutes to blend the flavors.
While the sauce simmers, grease a 9x13-inch casserole dish with 1 tablespoon of olive oil.
Spread a layer of potato slices on the bottom of the casserole dish. Spoon a portion of the sauce over the potatoes to cover them evenly. Repeat the layers until all the potatoes and sauce are used, finishing with a layer of sauce.
Cover the casserole dish with foil and bake in the preheated oven for 35 minutes.
Remove the foil and bake for an additional 15 minutes, or until the potatoes are tender and the top is slightly golden.
Remove from the oven and sprinkle freshly chopped parsley and lemon juice over the top for a burst of freshness.
Let the casserole cool for 5 minutes before serving. Enjoy your Moroccan-inspired meal!
Nutrition Facts
Calories |
2399 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.7 g | 88% | |
| Saturated Fat | 11.6 g | 58% | |
| Polyunsaturated Fat | 9.0 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 4682 mg | 204% | |
| Total Carbohydrate | 396.2 g | 144% | |
| Dietary Fiber | 66.1 g | 236% | |
| Total Sugars | 57.5 g | ||
| Protein | 67.2 g | 134% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 652 mg | 50% | |
| Iron | 31.1 mg | 173% | |
| Potassium | 9685 mg | 206% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
