Name: Root Vegetable Tagine with Sweet Potatoes, Carrots, Turnips, and Spice-Roasted Chickpeas
Cook time: 45 minutes
Total time: 1 hour 45 minutes
Yield: Makes 6 servings
Ingredients: 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; 1/2 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; 3/4 cup brine-cured green olives, pitted, coarsely 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 teaspoon dried mint; 1 10-ounce box plain couscous (cooked according to package directions); Spice-Roasted Chickpeas

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Root Vegetable Tagine with Sweet Potatoes, Carrots, Turnips, and Spice-Roasted ChickpeasNigel Cox

A classic Moroccan tagine (or stew) is typically made with meat. This satisfying vegetarian main course features three kinds of root vegetables—and a delicious spicy, crunchy chickpea garnish.

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