Root Vegetable Tagine 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.