Moroccan Spiced Root Vegetable and Chickpea Tagine
1 – 14 oz can chickpeas or 3/4 cup dried chickpeas, cooked (will yield about 2 cups)
2 tablespoons olive or coconut oil
sea salt and freshly ground pepper
1 large onion, peeled and cut into large chunks
4 cloves garlic, minced
2 heaping tablespoons Ras al hanout or your make your own spice mix, recipe follows
¼ teaspoon turmeric
2 tablespoons tomato paste
2 large carrots, cut in 1” chunks
2 ribs celery, cut in 1” pieces
1 – 15 oz can diced tomatoes
¼ cup sundried tomato, not in oil, soaked in hot water and sliced thinly
large pinch saffron, soaked in 2 tablespoons water
1 cinnamon stick
¾ cup pitted olives, chopped
1 cup dried apricots, chopped
1 cup either water, vegetable broth or chicken broth – not always needed
1 lb sweet potato, cut in 1″ chunks
1 lb white turnips, rutabaga or celery root (celeriac), peeled, cut in 1′ chunks.
note: if you use celeriac cut it into 1/2″ pieces
also note: turnips and rutabaga aren’t everyone’s favorite veggies! White turnips, however, are delicious and don’t have the
bitterness and funky taste that purple top turnips often have. If you aren’t sure if you or whomever you are serving this to
likes turnip and rutabaga leave em out! They are strong in flavor and their taste will be throughout the dish.
¼ cup flat-leaf parsley, chopped
2 tablespoons mint, chopped
¼ cup cilantro, chopped
Heat oil in a large, heavy pot or Dutch oven over a medium-high heat.
When the oil is hot add onion, sprinkle with a bit of sea salt and sauté until softened – about 8 to 10 minutes.
Add Ras-al-hanout and turmeric (or spice blend you make – recipe below), garlic and tomato paste. Stir for about 1 minute.
Next add the carrot and celery, if you’re using celery root add that now too, diced tomatoes, sundried tomatoes, saffron with it’s soaking liquid, chickpeas, cinnamon stick, olives and apricots and a bit more sea salt. If needed, add the water or broth. Cover and simmer about 10 minutes, until the carrot and celery are softened a bit but not cooked through.
Add turnip or rutabaga (if you are using these, but they aren’t essential to the dish) and sweet potato and simmer until the vegetables are tender, stirring occasionally but be careful when stirring so veggies don’t break up. Season with salt and pepper to taste.
Since many people don’t like cilantro you may want to put the garnishes on the side for people to choose what they like.
Variations on a theme:
Add winter squash and/or potatoes in place of the turnip, celeriac or rutabaga.
Ras al hanout
2 teaspoons ground ginger
2 teaspoons ground cardamon
2 teaspoons ground mace – no worries if you can’t find mace
1 teaspoon cinnamon
1 teaspoon ground allspice
1 teaspoon ground coriander
1 teaspoon ground nutmeg
1 teaspoon turmeric
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