Best 3 Root Vegetable Tagine With Sweet Potatoes Carrots Turnips And Spice Roasted Chickpeas Recipes

Are you looking for a comforting and flavorful dish that showcases the bounty of root vegetables? Look no further than this exquisite root vegetable tagine. This delectable creation features a harmonious blend of sweet potatoes, carrots, and turnips, all nestled in a fragrant broth infused with aromatic spices. Roasted chickpeas add a delightful crunch and nutty flavor, perfectly complementing the tender vegetables. Served alongside fluffy couscous, this tagine is a delightful symphony of textures and flavors that will warm your heart and satisfy your taste buds.

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ROOT VEGETABLE TAGINE WITH SWEET POTATOES, CARROTS, TURNIPS, AND SPICE-ROASTED CHICKPEAS

Root Vegetable Tagine with Sweet Potatoes, Carrots, Turnips, and Spice-Roasted Chickpeas image

Provided by Molly Stevens

Categories Roast Low Fat Low Cal High Fiber Dinner Chickpea Root Vegetable Carrot Turnip Sweet Potato/Yam Healthy Low Cholesterol Bon Appétit Vegan Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 6 servings

Number Of Ingredients 24

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

Steps:

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.
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. Drain and chop. 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.
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. 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.
Spoon couscous into large bowl, spreading out to edges and leaving well in center. Spoon vegetable tagine into well in center. Sprinkle Spice-Roasted Chickpeas over and serve.

SLOW COOKER ROOT VEGETABLE TAGINE

Slow Cooker Root Vegetable Tagine image

This is a subtly spiced, super easy slow cooker meal. A good introduction to Moroccan food. Serve with couscous.

Provided by OSCARMAMA

Categories World Cuisine Recipes African North African Moroccan

Time 9h50m

Yield 8

Number Of Ingredients 14

Ingredients

1 pound parsnips, peeled and diced
1 pound turnips, peeled and diced
2 medium onions, chopped
1 pound carrots, peeled and diced
6 dried apricots, chopped
4 pitted prunes, chopped
1 teaspoon ground turmeric
1 teaspoon ground cumin
½ teaspoon ground ginger
½ teaspoon ground cinnamon
¼ teaspoon ground cayenne pepper
1 tablespoon dried parsley
1 tablespoon dried cilantro
1 (14 ounce) can vegetable broth

Steps:

In a slow cooker, toss together the parsnips, turnips, onions, carrots, apricots, and prunes. Season with turmeric, cumin, ginger, cinnamon, cayenne pepper, parsley, and cilantro. Pour in the vegetable broth.
Cover, and cook 9 hours on Low.

Nutrition Facts : Calories 131.4 calories, Carbohydrate 31 g, Fat 0.7 g, Fiber 7.2 g, Protein 2.8 g, SaturatedFat 0.1 g, Sodium 187.4 mg, Sugar 15.3 g

SWEET ROASTED AUTUMN ROOT VEGETABLES

Sweet Roasted Autumn Root Vegetables image

Sweet yet savory autumn side dish goes well with any roasted meat.

Provided by Kelly Nagy Cramer

Categories Side Dish Vegetables

Time 50m

Yield 6

Number Of Ingredients 10

Ingredients

¼ cup butter, melted
¼ cup maple syrup
1 teaspoon salt
½ teaspoon ground black pepper
1 small butternut squash - peeled, seeded, and cubed
2 turnips, cubed
2 parsnips, cut into rounds
1 sweet potato, cubed
1 rutabaga, peeled and cubed
2 carrots, cut into rounds

Steps:

Preheat oven to 350 degrees F (175 degrees C). Line a roasting pan with aluminum foil.
Whisk butter, maple syrup, salt, and black pepper together in a large bowl. Add squash, turnips, parsnips, sweet potato, rutabaga, and carrots to butter mixture; toss to evenly coat. Pour coated vegetables into the prepared roasting pan.
Bake in the preheated oven until vegetables are tender, about 30 minutes.

Nutrition Facts : Calories 287.9 calories, Carbohydrate 54.2 g, Cholesterol 20.3 mg, Fat 8.2 g, Fiber 9.7 g, Protein 4.2 g, SaturatedFat 5 g, Sodium 529.6 mg, Sugar 21.4 g

Tips:

For a vegan version of this tagine, omit the chicken and use vegetable broth instead.
To make this dish ahead of time, cook the tagine and chickpeas according to the directions, then let cool completely. Store in airtight containers in the refrigerator for up to 3 days, or in the freezer for up to 3 months. When ready to serve, reheat over medium heat until warmed through.
Serve the tagine with your favorite sides, such as couscous, rice, or quinoa.
Garnish the tagine with fresh herbs, such as cilantro, parsley, or mint.

Conclusion:

This root vegetable tagine is a delicious and healthy meal that is perfect for a weeknight dinner or a special occasion. The combination of sweet potatoes, carrots, turnips, and chickpeas is hearty and satisfying, while the spices and herbs add a flavorful depth. This tagine is also a great way to get your daily dose of vegetables.