Preparation
Step 1
In a pot heat olive oil. Add sliced onion and cook over medium heat until golden and soft. Add garlic, dates, and spices, stirring until fragrant.
Step 2
Stir in tomato paste, tomatoes juice, and roasted pepper puree. Cook for 5–7 minutes until thick and deep in color then add the poteatoes and pour in the broth.
Step 3
Simmer for 25–30 minutes until the potatoes are soft and the sauce is slightly reduced.
Step 4
top with chopped corinder and Serve warm with meat and rice.
