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: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 6 servings Spice-Roasted Chickpeas (click for recipe); 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; 1 lemon, thinly sliced; 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 (yams), peeled, cut into 1-inch cubes; 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 is a dairy free recipe with 6 servings. One serving contains 432 calories, 11g of protein, and 11g of fat. This recipe covers 26% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes around 45 minutes. A mixture of cumin seeds, lemon juice, garlic cloves, and a handful of other ingredients are all it takes to make this recipe so scrumptious.

Instructions

Toast coriander, cumin, and caraway seeds in small skillet over medium heat until beginning to brown, about 2 minutes. Cool.

Ingredients you will need

Caraway Seeds

Coriander

Cumin

Toast

Equipment you will use

Frying Pan

Transfer to spice mill; process until finely ground.

Transfer to small bowl.

Equipment you will use

Bowl

Add red pepper, turmeric, and 1/2 teaspoon salt.

Ingredients you will need

Red Pepper

Turmeric

Salt

Mix lemon slices, lemon juice, and 4 teaspoons coarse salt in small skillet. Bring to boil. Reduce heat, cover, and simmer until lemon slices are almost tender, about 10 minutes. Cool preserved lemon.

Ingredients you will need

Lemon

Coarse Salt

Lemon Juice

Equipment you will use

Frying Pan

Drain and chop. DO AHEAD Spice blend and preserved lemon can be made 1 week ahead. Store spice blend airtight at room temperature.

Ingredients you will need

Preserved Lemon

Seasoning Mix

Transfer preserved lemon to small bowl; cover and chill.

Ingredients you will need

Preserved Lemon

Equipment you will use

Bowl

Heat olive oil in heavy large pot over medium-high heat.

Ingredients you will need

Olive Oil

Equipment you will use

Pot

Add onion; sprinkle with salt and saut until beginning to soften, about 5 minutes.

Ingredients you will need

Onion

Salt

Add toasted spice blend, garlic, and tomato paste; stir 1 minute.

Ingredients you will need

Tomato Paste

Seasoning Mix

Garlic

Add carrots and celery; stir 2 minutes.

Ingredients you will need

Carrot

Celery

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

Ingredients you will need

Sun Dried Tomatoes

Preserved Lemon

Salt And Pepper

Sweet Potato

Vegetable

Cilantro

Parsley

Turnip

Olives

Water

Mint

Remove from heat and let stand 10 minutes to allow flavors to blend. Spoon couscous into large bowl, spreading out to edges and leaving well in center. Spoon vegetable tagine into well in center.

Ingredients you will need

Vegetable

Couscous