Root Vegetable Tagine with Sweet Potatoes, Carrots, Turnips, and Spice-Roasted Chickpeas

Name: Root Vegetable Tagine with Sweet Potatoes, Carrots, Turnips, and Spice-Roasted Chickpeas
Prep time: 1 h 45 min
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 6
Cuisine: Global
Ingredients: 1 teaspoons caraway seeds; 296 milliliters 1/2-inch cubes peeled carrots; 1 celery stalk, chopped; 5 teaspoons coarse kosher salt, divided; 1 teaspoon coriander seeds; 283 grams box plain couscous (cooked according to package directions); 1 teaspoon cumin seeds; 1 teaspoon dried mint; 2 Tbsps chopped fresh cilantro; 3 garlic cloves, minced; 118 milliliters fresh lemon juice; 177 milliliters brine-cured green olives, pitted, coarsely chopped; 3 Tbsps extra-virgin olive oil; 355 milliliters chopped onion; 59 milliliters chopped fresh Italian parsley; 1 teaspoons dried crushed red pepper; 567 grams red-skinned sweet potatoes; 59 milliliters sun-dried tomatoes (about 1 ounce; not oil-packed), thinly sliced; 2 Tbsps tomato paste; 0 teaspoons turmeric; 454 grams turnips (about 2 medium), peeled, cut into 3/4-inch wedges; 946 milliliters water

Root Vegetable Tagine with Sweet Potatoes, Carrots, Turnips, and Spice-Roasted Chickpeas requires around 1 hour and 45 minutes from start to finish. One portion of this dish contains approximately 11g of protein, 11g of fat, and a total of 424 calories. This vegan recipe serves 6. Head to the store and pick up coarse kosher salt, onion, parsley, and a few other things to make it today.

Instructions

Toast coriander, cumin, and caraway seedsin small skillet over medium heat untilbeginning to brown, about 2 minutes. Cool.

Ingredients you will need

Coriander

Caraway Seeds

Cumin

Toast

Equipment you will use

Frying Pan

Transfer to spice mill; process until finelyground.

Transfer to small bowl.

Equipment you will use

Bowl

Add redpepper, turmeric, and 1/2 teaspoon salt.

Ingredients you will need

Turmeric

Salt

Mix lemon slices, lemon juice, and 4teaspoons coarse salt in small skillet. Bringto boil. Reduce heat, cover, and simmeruntil lemon slices are almost tender, about10 minutes. Cool preserved lemon.

Ingredients you will need

Lemon

Coarse Salt

Lemon Juice

Equipment you will use

Frying Pan

Drainand chop. DO AHEAD: Spice blend andpreserved lemon can be made 1 weekahead. Store spice blend airtight at roomtemperature.

Ingredients you will need

Seasoning Mix

Lemon

Transfer preserved lemon tosmall bowl; cover and chill.

Ingredients you will need

Preserved Lemon

Equipment you will use

Bowl

Heat olive oil in heavy large pot overmedium-high heat.

Ingredients you will need

Olive Oil

Equipment you will use

Pot

Add onion; sprinklewith salt and sauté until beginning tosoften, about 5 minutes.

Ingredients you will need

Onion

Salt

Add toastedspice blend, garlic, and tomato paste; stir1 minute.

Ingredients you will need

Tomato Paste

Garlic

Add carrots and celery; stir 2minutes.

Ingredients you will need

Carrot

Celery

Add chopped preserved lemon,4 cups water, sweet potatoes, turnips,olives, and sun-dried tomatoes. Simmerwith lid ajar until vegetables are tender,stirring occasionally, about 35 minutes. Stirin parsley, cilantro, and mint. Season totaste with salt and pepper.

Ingredients you will need

Sun Dried Tomatoes