Root Vegetable and Cauliflower Tagine with Parsley Yogurt

Name: Root Vegetable and Cauliflower Tagine with Parsley Yogurt
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 40
Cuisine: Global
Ingredients: 850 grams cans chickpeas, drained and rinsed; 794 grams can diced tomatoes; 1 teaspoon caraway seeds; 1 teaspoons cinnamon; 2 teaspoons crushed red pepper; 118 milliliters dried currants; 8 cloves garlic, thinly sliced; 355 milliliters green olives, pitted, quartered; 2 teaspoons ground coriander; 1 Tbsp ground cumin; 40 servings Kosher salt; 59 milliliters extra-virgin olive oil; 1 medium (medium) onion, finely chopped; 59 milliliters parsley, finely chopped, plus more for garnish; 454 grams parsnips, peeled and cut into 3/4-inch dice; 40 servings Freshly ground pepper; 1 pinch saffron threads; 355 milliliters plain whole-milk yogurt; 454 grams sweet potatoes, peeled and cut into 1/2-inch dice; 3 Tbsps tomato paste; 907 grams turnips, peeled and cut into 3/4-inch dice; 946 milliliters low-sodium vegetable broth

One serving contains 88 calories, 3g of protein, and 3g of fat. This recipe covers 8% of your daily requirements of vitamins and minerals. This recipe serves 40. If you have pepper, whole-milk yogurt, saffron threads, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free and vegetarian diet. From preparation to the plate, this recipe takes roughly 1 hour and 15 minutes.

Instructions

In a bowl, whisk the yogurt with the 1/4 cup of parsley and season with salt and pepper. Cover and refrigerate until chilled.

Ingredients you will need

Salt And Pepper

Parsley

Yogurt

Equipment you will use

Whisk

Bowl

In a large enameled cast-iron casserole, heat the olive oil.

Ingredients you will need

Olive Oil

Add the onion, garlic and a generous pinch each of salt and pepper and cook over moderate heat, stirring occasionally, until softened and just starting to brown, about 8 minutes. Stir in the tomato paste, cumin, coriander, crushed red pepper, caraway and cinnamon and cook, stirring, until fragrant and glossy, about 3 minutes.

Ingredients you will need

Red Pepper Flakes

Salt And Pepper

Tomato Paste

Coriander

Cinnamon

Caraway Seeds

Garlic

Cumin

Onion

Add the turnips, parsnips, tomatoes and their liquid, broth, saffron and 1 cup of water to the pot and bring to a boil. Cover and simmer over moderately low heat, stirring occasionally, until the turnips and parsnips are beginning to soften, about 20 minutes.

Ingredients you will need

Parsnip

Tomato

Saffron

Turnip

Broth

Water

Equipment you will use

Pot

Add the sweet potatoes, cauliflower, chickpeas and currants to the pot. Cover partially and simmer over moderately low heat, stirring occasionally, until the vegetables are tender, about 20 minutes. Stir in the olives and season with salt and pepper.

Ingredients you will need

Salt And Pepper

Sweet Potato