Serve up a warm and delicious meal for the whole family with this recipe for a chickpea and root vegetable tagine
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- ½ tsp red pepper flakes
- ½ tsp turmeric powder
- ½ tsp cinnamon
- ½ tsp black pepper
- ½ tbsp sea salt
- 3 tbsp olive oil
- 1 medium white onion, diced
- 4 cloves garlic, finely chopped or pressed
- 2 tbsp tomato paste
- 475ml vegetable stock
- 75g carrots, peeled and diced
- 150g sweet potato, peeled and diced
- 75g turnip or russet potato, peeled and diced
- 85g pitted and chopped green olives
- 240g chickpeas, cooked
- 170g baby artichokes, strained, rinsed and quartered
- 3 tbsp lemon zest
- 40g golden raisins
- 3 tbsp chopped parsley plus garnish
- 3 tbsp chopped coriander plus garnish
- 2 tbsp chopped mint plus garnish
- Toast cumin seeds and coriander seeds in a dry sauté pan until aromatic (you can toast ground spices as well, but be sure not to burn them). If using seeds, 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 till slightly coarse. Set aside.
- In a large heavy–bottom shallow pot or deep skillet (cast iron works best) on medium heat, add oil, onions and garlic. Cook until onions are translucent and golden, stirring continuously for about 3 to 4 minutes.
- 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.)
- When the root veggies are tender, add the olives, chickpeas, artichokes, lemon zest and raisins. Continue simmering for about 5–8 minutes. Liquid should be reduced and thicker at this point.
- Add parsley, coriander, mint and sea salt to taste, folding in all the herbs. Cover and remove from heat. Taste and add more salt if needed.
Recipe and image from Crazy Sexy Kitchen by Kris Carr.