This recipe from Vegetarian Times was very simple, but had a complex taste that was both delicious and satisfying. We enjoyed it over quinoa, but brown rice or bulgar would have worked just as well.
2 tsp. ground cumin
1 1/2 tsp. sweet or smoked paprika
1 tsp. ground ginger
1/2 tsp. ground turmeric
1/4 tsp. ground cinnamon
2 Tbsp olive oil
1 large leek, cut into 1-inch-thick rounds
1 medium red bel pepper, cut into 1-inch triangles
4 medium potatoes, peeled and halved
1 1/2 cups cooked chickpeas (or a 15-oz. can, rinsed and drained)
2 cloves garlic, minced
8 dried apricots, quartered
1/2 cup dry-cured black olives, optional
1/4 cup chopped cilantro
To make Spice Blend: combine all ingredients in a small bowl.
To make Tagine: Heat oil in pot over medium-high heat. Add leek and bell pepper; saute 3 minutes. Add potatoes, chickpeas, garlic, and Spice Blend; cook 30 seconds. Stir in apricots, olives, and 2 cups water; season with salt and pepper. Cover, and bring to a boil. Reduce heat to medium-low, and cook 20 minutes, or until potatoes are tender. Serve sprinkled with cilantro.