Meatless Monday: Moroccan Potato Salad
Try this mayo free potato salad with North African flavors. You'll love it!
Servings: 6 servings
Ingredients
- 4 - 5 fist sized potatoes, peeled and diced
- 2 cups prepared chickpeas, rinsed and drained (15 oz can or jar)
- 1 medium onion, chopped (about a cup)
- 1 - 2 carrots, peeled and chopped (about a cup)
- 1 bell pepper, any color, seeded and chopped (about a cup)
- 1/4 cup raisins (a small handful)
- 2 teaspoons ground cumin
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cayenne
- salt and pepper to taste
- juice of one lemon
- chopped parsley
- olive oil
Instructions
- Place the potatoes in a large dutch oven and cover with water. Bring to a boil and cook for 12 minutes or until the potatoes are cooked through but not mushy.
- While the potatoes are cooking, saute the onions, carrots and bell pepper in a little olive oil.
- When softened, add the chickpeas, raisins and season the mix with cumin, ginger, cinnamon, cayenne, salt and pepper.
- Drain the potatoes and combine with the the sauteed veggies (I do this in the same pot the potatoes were cooked in).
- Add the lemon juice, more olive oil and chopped parsley.
- Stir gently to combine.
- Serve warm or a room temperature.