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

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

• 1 teaspoon coriander seeds

• 1 teaspoon cumin seeds

• 1/2 teaspoons caraway seeds

• 1/2 teaspoons dried crushed red pepper

• 1/4 teaspoons turmeric

• 4 1/2 teaspoons coarse kosher salt, divided

• 120ml fresh lemon juice

• 3 tablespoons extra-virgin olive oil

• 350ml chopped onion

• 3 garlic cloves, minced

• 1 1/2 tablespoons tomato paste

• 160g 1/2-inch cubes peeled carrots

• 1 celery stalk, chopped

• 950ml water

• 575g red-skinned sweet potatoes

• (yams), peeled, cut into 1-inch cubes

• 450g turnips (about 2 medium), peeled, cut into 3/4-inch wedges

• 180ml brine-cured green olives, pitted, coarsely chopped

• 60ml sun-dried tomatoes (about 30g

• not oil-packed), thinly sliced

• 1/4 cup chopped fresh Italian parsley

• 2 tablespoons chopped fresh coriander

• 1 teaspoon dried mint

• 1 275g box plain couscous (cooked according to package directions)

• Spice-Roasted Chickpeas

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

Toast coriander, cumin, and caraway seeds in small skillet over medium heat until beginning to brown, about 2 minutes. Cool. Transfer to spice mill; process until finely ground. Transfer to small bowl. Add red pepper, turmeric, and 1/2 teaspoons 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. Drain and chop. DO AHEAD: Spice blend and preserved lemon can be made 1 week ahead. Store spice blend airtight at room temperature. Transfer preserved lemon to small bowl; cover and chill.

Heat olive oil in heavy large pot over medium-high heat. Add onion; sprinkle with salt and sauté until beginning to soften, about 5 minutes. Add toasted spice blend, garlic, and tomato paste; stir 1 minute. Add carrots and celery; stir 2 minutes. Add chopped preserved lemon, 950ml 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, coriander, and mint. Season to taste with salt and pepper. Remove from heat and let stand 10 minutes to allow flavours to blend.

Spoon couscous into large bowl, spreading out to edges and leaving well in centre. Spoon vegetable tagine into well in centre. Sprinkle Spice-Roasted Chickpeas over and serve.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.