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

Root Vegetable Tagine with Sweet Potatoes, Carrots, Turnips, and Spice-Roasted Chickpeas
Photo by Nigel Cox

Ingredients

  • 1 ¼ cups 1/2-inch cubes peeled carrots
  • 1 teaspoon coriander seeds
  • ¾ cup brine-cured green olives
  • 1 ½ tablespoons tomato paste
  • 1 ¼ pounds red-skinned sweet potatoes
  • 1 teaspoon cumin seeds
  • 1 teaspoon dried mint
  • + 17 more ingredients
    • ½ cup fresh lemon juice
    • 1 ½ cups onion
    • ¼ cup fresh Italian parsley
    • 3 garlic cloves, minced
    • ¼ teaspoon turmeric
    • 1 celery stalk, chopped
    • (yams)
    • ½ teaspoon caraway seeds
    • 3 tablespoons extra-virgin olive oil
    • Spice-Roasted Chickpeas
    • 1 pound turnips
    • 1 10-ounce box plain couscous
    • 4 ½ teaspoons coarse kosher salt, divided
    • 4 cups water
    • ½ teaspoon dried crushed red pepper
    • 2 tablespoons fresh cilantro
    • ¼ cup sun-dried tomatoes (about

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. Mix lemon slices, lemon juice, and 4 teaspoons...

View full recipe at Epicurious

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