Who knew potato salad could be this exciting? Moroccan Potato Salad is a delicious non-dairy alternative to the traditional stuff we all know and love. The addition of chickpeas and other vegetables means this salad is quite substantial and perfect for a simple meal either by itself or served over a bed of greens. I love the Middle Eastern spices used to flavor this dish which is brightened by fresh lemon juice and chopped parsley.
This version comes from Mark Bittman’s The VB6 Cookbook: More than 350 Recipes for Healthy Vegan Meals All Day and Delicious Flexitarian Dinners at Night(affiliate link). I chose to feature it for Meatless Monday as a change from a meal containing eggs or dairy. I love the addition of red pepper, carrot and raisins as well as the chickpeas. The bit of heat from the ginger and cayenne pepper was nice, too.
The Moroccan Potato salad was photographed in our favorite single serving cazuelas, like a tapa. When it was time to settle down for our regular meal, we ate it over a plate of mixed greens and drizzled the plate with a simple vinaigrette. The recipe makes six generous servings, which is a little much for two people. Rick liked it, but he wasn’t as enthusiastic as I was. Next time, I’ll make half a recipe and increase the proportions of raisins and parsley. (EDIT: We cooked the leftovers like a hash and topped them with a fried egg…the Rick approval rating rose a few more notches.)
- 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)
- ¼ cup raisins (a handful)
- 2 teaspoons ground cumin
- 1 teaspoon ground ginger
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground cayenne
- salt and pepper to taste
- juice of one lemon
- chopped parsley
- olive oil
- 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.
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