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 minutes
Total time: 1 minutes
Yield: 6 Servings
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)

By Molly StevensPhotography by Nigel Cox

August 23, 2010

Recipe notes