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

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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

amanda

Equipment

  • Hand Blender / Blend Snap BL250 - High-speed hand blender for smooth purees and sauces

  • Instant Pot Duo Nova Coffee Maker Pressure Cooker with Keep Warm Function - Versatile kitchen appliance that can also steam vegetables

  • KitchenAid Stand Mixer with Artisan Series Bowl Accessory Set (67524) - Ideal for mixing dough and ingredients evenly

  • Cuisinart 8-cup Programmable Multimix Food Processor - Professional food processor to chop, slice, shred, mix & blend

  • KitchenAid Stand Mixer with Prep Bowl Attachment (67432) - Useful for washing and chopping vegetables before cooking

  • Ninja 1050 Blender Food Processor Juicer - Multipurpose appliance that can juice, blend, shred, and mix ingredients

  • KitchenAid Professional Stand Mixer (5qt) - Comes with various attachments for different tasks including dough mixing

  • OXO Good Grips 21-Piece Stainless Steel Cooking & Serving Utensil Set - Includes versatile utensils like spatulas, spoons, and whisks

  • Napkin Ring Holder (Set of 4) by Kitchenaid - Helps keep napkins organized during meal preparation or serving

  • KitchenAid 6-Cup Stainless Steel Hand Mixer with Whisk Attachment - Perfect for whipping egg whites and incorporating air into doughs

  • SmartApplianceLink Smart Kettle, BPA Free Easy Pour Electric Kettle (1.7L) - A smart kettle that can be integrated with your smart home system to monitor water levels

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

  • 1/2 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

Instructions

1

Instruction 1

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 teaspoon salt.
2

Instruction 2

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.
3

Instruction 3

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, 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. Remove from heat and let stand 10 minutes to allow flavors to blend.
4

Instruction 4

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