root vegetable tagine with crispy chickpeas

Meyer lemons are perfect here, if you have them!

from Bon Appétit.

ingredients

FOR THE TAGINE

  • 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 (can also sub parsnips, squash, or more sweet potatoes)
  • 3/4 cup brine-cured green olives, pitted, coarsely chopped OR 2 Tablespoons capers, finely 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 Tablespoon fresh mint, chopped, or 1 teaspoon dried mint
  • 1 10-ounce box plain couscous (cooked according to package directions)

FOR THE SPICE-ROASTED CHICKPEAS

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

method

  1. 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.
  2. 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.
  3. Preheat oven to 400°F.
  4. 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.
  5. Meanwhile, make the roasted chickpeas. 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, and bake for 15 minutes. Give the pan a shake from side to side and cook for 15 to 20 minutes more, watching closely, until the chickpeas are lightly charred and golden. Let cool at least 5 minutes.
  6. When the tagine vegetables are tender, 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.
  7. Spoon couscous into large bowl, spreading out to edges and leaving well in center. Spoon vegetable tagine into well in center. Sprinkle chickpeas over and serve.

serves 6.

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.

Chickpeas can be made 4 hours ahead. Let stand at room temperature. Reheat in 400°F oven until warm, about 5 minutes, before serving.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

Create a website or blog at WordPress.com

Up ↑

%d bloggers like this: