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


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

Ingredients:
  • 1 teaspoon coriander seeds
  • 1 teaspoon cumin seeds
  • 1/2 teaspoon caraway seeds
  • 1/2 teaspoon dried crushed red pepper
  • 1/4 teaspoon turmeric
  • 4 1/2 teaspoons coarse kosher salt, divided
  • 1 lemon, thinly sliced
  • 1/2 cup fresh lemon juice
  • 3 tablespoons extra-virgin olive oil
  • 1 1/2 cups chopped onion
  • 3 garlic cloves, minced
  • 1 1/2 tablespoons tomato paste
  • 1 1/4 cups 1/2-inch cubes peeled carrots
  • 1 celery stalk, chopped
  • 4 cups water
  • 1 1/4 pounds red-skinned sweet potatoes (yams), peeled, cut into 1-inch cubes
  • 1 pound turnips (about 2 medium), peeled, cut into 3/4-inch wedges
  • 3/4 cup brine-cured green olives, pitted, coarsely chopped
  • 1/4 cup sun-dried tomatoes (about 1 ounce; not oil-packed), thinly sliced
  • 1/4 cup chopped fresh Italian parsley
  • 2 tablespoons chopped fresh cilantro
  • 1 teaspoon dried mint
  • 1 10-ounce box plain couscous (cooked according to package directions)
  • Spice-Roasted Chickpeas (click for recipe)
Directions:
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