Sign in

with Email

Reset password


Not a member?
Join now for FREE!

by Ingredient
Search

Root Vegetable Tagine Spice Roasted Chickpeas

StarStarStarStarHalf star

Your rating

Recipe

.

 

Yield

6 servings

Prep

30 min

Cook

1 hrs

Ready

2 hrs
Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber

Ingredients

Amount Measure Ingredient Features
1 teaspoon coriander seeds
Camera
1 teaspoon cumin seeds
Camera
½ teaspoon caraway seeds
Camera
½ teaspoon red pepper flakes
Camera
¼ teaspoon turmeric
Camera
4 ½ teaspoons kosher salt
divided
Camera
½ cup lemon juice
fresh
Camera
3 tablespoons olive oil
Camera
1 ½ cups onions
chopped
Camera
3 cloves garlic
minced
Camera
1 ½ tablespoons tomato paste
Camera
1 ¼ cups carrots
1/2-inch cubes and peeled
Camera
1 stalk celery
chopped
* Camera
4 cups water
Camera
1 ¼ pounds sweet potatoes, or yams
red-skinned, peeled and cut into 1-inch cubes
Camera
1 pound turnip
about 2 medium, peeled and cut into 3/4-inch wedges
Camera
¾ cup green olives
brine-cured, pitted and coarsely chopped
* Camera
¼ cup sundried tomatoes
about 1 ounce, not oil-packed, thinly sliced
Camera
¼ cup italian parsley
freshly chopped
Camera
2 tablespoons cilantro
freshly chopped
Camera
1 teaspoon mint leaves
dried
* Camera
10 ounces couscous
1 package, plain or whole wheat, cooked according to package
Camera
1 each Spice Roasted Chickpeas

Ingredients

Amount Measure Ingredient Features
5 ml coriander seeds
Camera
5 ml cumin seeds
Camera
2.5 ml caraway seeds
Camera
2.5 ml red pepper flakes
Camera
1.3 ml turmeric
Camera
23 ml kosher salt
divided
Camera
118 ml lemon juice
fresh
Camera
45 ml olive oil
Camera
355 ml onions
chopped
Camera
3 cloves garlic
minced
Camera
23 ml tomato paste
Camera
296 ml carrots
1/2-inch cubes and peeled
Camera
1 stalk celery
chopped
* Camera
946 ml water
Camera
567 g sweet potatoes, or yams
red-skinned, peeled and cut into 1-inch cubes
Camera
453.6 g turnip
about 2 medium, peeled and cut into 3/4-inch wedges
Camera
177 ml green olives
brine-cured, pitted and coarsely chopped
* Camera
59 ml sundried tomatoes
about 1 ounce, not oil-packed, thinly sliced
Camera
59 ml italian parsley
freshly chopped
Camera
3E+1 ml cilantro
freshly chopped
Camera
5 ml mint leaves
dried
* Camera
289 ml/g couscous
1 package, plain or whole wheat, cooked according to package
Camera
1 each Spice Roasted Chickpeas

Directions

Toast coriander, cumin, and caraway seeds in small skillet over medium heat until beginning to brown, about 2 minutes. Cool.

Transfer to spice mill or coffee grinder, process until finely ground.

Transfer to small bowl.

Add red pepper, turmeric, and ½ teaspoon salt.

Stir in lemon slices, lemon juice, and 4 teaspoons 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.

Stir in onion, sprinkle with salt and sauté until beginning to soften, 4 to 6 minutes.

Stir in toasted spice blend, garlic, and tomato paste, cook and stir often for 1 minute.

Stir in carrots and celery, keep stirring 2 minutes.

Stir in 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 36 minutes.

Add parsley, cilantro, and mint, stir well.

Season with salt and pepper.

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

Place cooked couscous into large bowl, spreading out to edges and leaving well in center.

Transfer vegetable tagine into well in center.

Top with Spice Roasted Chickpeas.

Serve warm.



* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 475g (16.8 oz)
Amount per Serving
Calories 34019% from fat
 % Daily Value *
Total Fat 7g 11%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 1899mg 79%
Total Carbohydrate 21g 21%
Dietary Fiber 9g 35%
Sugars g
Protein 17g
Vitamin A 460% Vitamin C 80%
Calcium 12% Iron 13%
* based on a 2,000 calorie diet How is this calculated?
 

Email this recipe