Root Vegetable Tagine with Spice-Roasted Chickpeas

Bon Appétit, October 2010

• 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 (I omitted this)
• 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 (not oil-packed), thinly sliced
• 1/4 cup chopped fresh Italian parsley
• 2 tablespoons chopped fresh cilantro
• 1 teaspoon dried mint

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.

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.

Note: My vegetables were still tender after 35 minutes. I continued to simmer for another 20 minutes. We preferred the tagine without the couscous – it seemed to dull the flavors. The roasted chick peas are well worth the effort.

Spice Roasted Chick Peas

• 3/4 teaspoon cumin seeds
• 3/4 teaspoon coriander seeds
• 1 15- to 151/2-ounce can chickpeas (garbanzo beans), drained, rinsed, well dried
• 1 tablespoon extra-virgin olive oil
• Pinch of cayenne pepper
• Coarse kosher salt

Preheat oven to 400°F. Toast cumin seeds and coriander seeds in small skillet over medium heat until beginning to brown, about 2 minutes. Cool. Transfer to spice mill; process until finely ground. Place chickpeas, olive oil, pinch of cayenne, and ground spices in medium bowl. Sprinkle with coarse salt; toss to coat evenly. Transfer to small rimmed baking sheet. Roast in oven until lightly browned and crunchy, stirring occasionally, about 35 minutes.