In a mortar, combine the garlic and seasonings, then crush into a paste.

Peel the potatoes and slice them into 1/4-inch (about 7 mm) rounds.

Wash and drain the pennyroyal mint, then use only the leaves.

Heat the oil in a large pot.

Add the garlic paste and potatoes, and sauté for a few minutes.

Add 1 cup hot water (about 240 ml), cover, and simmer over low to medium heat for 30 minutes.

Stir in the tomato paste, and after 10 minutes, add the mint leaves on top. Let cook for 5 more minutes.

Serve hot with homemade bread and harissa.