6 to 8
By Kerstin Rodgers
One of the most stunning meals I’ve ever had was at a Moroccan restaurant in LA. We were served vast platters with pyramids of couscous and a b’stilla, an exotic filled pastry pie. Try this easy vegan b’stilla, an explosion of sweet and savory.
Boil the potatoes in a medium saucepan, with 1 tsp salt, for 15 to 20 minutes until just about tender. Drain and cut into 1-in [2.5-cm] chunks.
Heat some olive oil in a large saucepan over medium heat, add the onion and cook until soft. Add the garlic, cinnamon stick, potatoes,