Chickpea & Root Veggie Tagine

This is the most (relatively speaking) step-intensive recipe I have posted to date…. but it is SO GOOD that I just had to share it with you. It can become our annual contribution to family Thanksgiving dinner - by repeat request! (And I’m the only vegetarian in crowd.)

The key is prepping the food before you begin cooking.  However, I have totally chopped and prepped along the way and the result is still sensational.
For best results, create this dish one day prior to consumption. We have found that it tastes much better once the flavours can blend for several hours or overnight.

“A tagine is a traditional North African dish, named after the pot used for cooking it.  Hot and sweet spices, raisins, and herbs give this recipe an aromatic kick.  Feel free to swap out the veggies for your favourites, or whatever’s camping out in your crisper, but try to stay true to the rest of the ingredients (you won’t be disappointed!).”  - K.Carr

Ingredients

1 tsp cumin seeds  (or 2/3 tsp ground)
1 tsp coriander seeds (or 2/3 tsp ground)
1/2 tsp red pepper flakes (adjust based on desired spiciness)
1/2 tsp turmeric powder
1/2 tsp cinnamon
1/2 tsp black pepper
1/2 Tbsp sea salt

3 Tbsp olive oil
1 medium white onion, diced
4 cloves garlic, finely chopped or pressed
2 Tbsp tomato paste
2 cups vegetable stock
1/2 cup carrots, peeled & diced
1 cup sweet potato, peeled & diced
1/2 cup turnip or russet potato, peeled & diced

1/2 cup green olives, pitted & chopped
2 cups chick peas, cooked
6 oz jar artichokes, strained, rinsed and quartered
3 Tbsp lemon zest
1/4 cup raisins

3 Tbsp chopped parsley, plus more for garnish
3 Tbsp chopped cilantro, plus more for garnish
2 Tbsp chopped mint, plus more for garnish
Sea salt, to taste
Lemon zest (optional)
Red chile, thinly sliced (adjust based on desired spiciness) (optional)

Process:
1:  Toast cumin & coriander seeds in a dry sauté pan until aromatic.  Once toasted, transfer into a small spice grinder (or coffee grinder) and add the red pepper flakes, turmeric, cinnamon, black pepper, and sea salt.  Grind until slightly coarse.  Set aside.
2:  In a large heavy-bottom shallow pot or deep skillet (cast iron works best) on medium heat, add oil, onion, and garlic. Cook until onions are translucent and golden, stirring continuously for about 3 to 4 minutes.
3:  Reduce heat to medium-low, add the spices, tomato paste, vegetable stock, carrots, sweet potatoes, and turnip.  Cover and simmer for about 25 minutes, or until the carrots and potatoes are tender.  (Cooking time varies based on thickness of chopped veggies.)
4:  When the root veggies are tender, add the olives, chickpeas, artichokes, lemon zest, and raisins.  Continue simmering for about 5 to 8 minutes.  Liquid should be reduced and thicker at this point.
5:  Add parsley, cilantro, mint and sea salt, folding in all the herbs.  Cover and remove from heat.
6:  Taste and add more salt if needed.
7:  Garnish with lemon zest, sliced red chile and fresh herbs, is desired.

Serve over rice (black, wild or brown) or quinoa.

Source:  Crazy Sexy Kitchen, Kris Carr

Shelby’s Notes:

- I toast a generous amount of the cumin & coriander seeds, then save the extra for later use.  Saute pan? I use a small iron skillet. I also a heaping tsp of each of the seeds.
- coconut or grapeseed oil could be used in place of olive oil
- I use whatever type of onion I happen to have on hand
- no vegetable stock?  substituting with water still results in a great dish!
- I don’t limit myself to 6 oz of artichokes… I prefer using all 14 oz of them (typical can size)
- lemon zest… 1 Tbsp is more than enough (and not just because I don’t enjoy zesting… but partially)
- admittedly, I don’t ‘garnish’ with any of the suggested or optional items
- from an Ayurvedic perspective, this dish is balanced with all 6 flavours!