ROOT VEGETABLE TAGINE WITH SWEET POTATOES, CARROTS, TURNIPS, AND SPICE-ROASTED CHICKPEAS
Provided by Molly Stevens
Categories Roast Low Fat Low Cal High Fiber Dinner Chickpea Root Vegetable Carrot Turnip Sweet Potato/Yam Healthy Low Cholesterol Bon Appétit Vegan Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 24
Steps:
- 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 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.
- 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.
- 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.
ROOT VEGETABLE TAGINE WITH HERBED COUSCOUS
A pot of warm, fragrant root vegetables spooned over bright, lemony couscous is as good as gold on a winter day. Studded with chickpeas, raisins and meaty morsels of stewed tomatoes, this dish balances traditional tagine spices - cinnamon, coriander and turmeric - with a bright boost of ginger and lemon. Given a little time on the stove for the flavors to deepen and the vegetables to turn spoon-tender, this tagine is a worthwhile investment. Double it for a week of leftovers. You don't need a traditional terracotta tagine to pull this dish off. A Dutch oven mimics the same high heat conduction and similarly traps steam to keep the vegetables tender and moist, and bathed in flavor from the broth.
Provided by Sarah Copeland
Categories dinner, main course
Time 45m
Yield 4 servings
Number Of Ingredients 24
Steps:
- Heat the oil in a large pot or Dutch oven over medium heat. Add the onion and a pinch of salt and cook until beginning to soften, 4 to 5 minutes. Stir in the garlic, cinnamon, ginger, coriander and turmeric, and cook, stirring occasionally, until the spices are toasted, 2 to 3 minutes.
- Add the stock, squash, carrots, tomatoes and their juices, and lemon peel. Stir to release any spice bits from the bottom of the pan. Bring to a simmer over high heat. Reduce the heat to medium, cover and cook until the vegetables are almost tender and break easily with a spoon, 20 to 25 minutes.
- Stir in the chickpeas, raisins and honey and simmer, covered, until the chickpeas are warmed through and the raisins are plump, about 5 minutes. Season with salt and pepper to taste.
- Meanwhile, prepare the couscous: Bring the stock to a boil in a medium saucepan over high heat. Combine the couscous, lemon zest and salt in a large bowl; pour the boiling stock on top. Cover with a lid or plastic wrap to steam, about 5 minutes. Fluff with a fork, and stir in the parsley.
- Divide the herbed couscous among the bowls and spoon the warm tagine on top. Sprinkle generously with pomegranate seeds and parsley or cilantro, and serve with lemon wedges on the side, for squeezing over.
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