Chickpea with Root Veggie Tagine

This is a powerful recipe with amazing flavors and aromas.  If you aren't adventurous, you might not like it. For me, this concoction had several lives.  We ate it as intended (as a Tagine with couscous), and then I thinned it out with more broth on the third serving and cooked whole-wheat drop biscuits on top.  It was GREAT every time.  This is a little time-consuming, so cook when you aren't rushed.

Chickpea with Root Veggie
From:  Crazy Sexy Kitchen
By:  Kris Carr, with Chef Chad Sarno

Ingredients:

• 1 teaspoon cumin seeds (or 2/3 teaspoon ground)
• 1 teaspoon coriander seeds (or 2/3 teaspoon ground)
• 1/2 teaspoon red pepper flakes (adjust based on desired spiciness)
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon cinnamon
• 1/2 teaspoon black pepper
• 1/2 tablespoon sea salt
• 3 tablespoons olive oil
• 1 medium white onion, diced
• 4 gloves garlic, finely chopped or pressed
• 2 tablespoons tomato paste
• 2 cups vegetable stock
• 1/2 cup carrots, peeled and diced
• 1 cup sweet potato, peeled and diced
•  1/2 cup turnip or russet potato, peeled or diced
• 1/2 cup pitted and chopped green olives
• 2 cups chickpeas, cooked
• 1-6 oz. jar baby artichokes, strained, rinsed, and quartered
• 3 tablespoons lemon zest
• 1/4 cup golden raisins
• 3 tablespoons chopped parsley, plus more for garnish
• 3 tablespoons chopped cilantro, plus more for garnish
• 2 tablespoons chopped mint, plus more for garnish
• sea salt to taste
• lemon zest (optional)
• red chile, thinly sliced (adjust based on your desire for spiciness-optional)

A tagine is a traditional North African dish, named after the pot used for cooking it.  You can make it gluten-free by using quinoa or millet in place of couscous.

Directions:

1. Toast cumin seeds and coriander seeds in a dry saute' pan until aromatic (you can toast ground spices as well, but be careful not to burn them).  If using seeds, once toasted, transfer into a grinder or mortar and add the red pepper flakes, turmeric, cinnamon, black pepper, and sea salt.  Grind till slightly coarse.  Set aside. (This was the hardest part--I didn't realize how hard it would be to grind up seeds!)
2. 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. (I used my big cast-iron skillet--it still smells like the spices.)
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.

Finished product:

Served on a bed of couscous.

The third concoction:

With biscuits.


A few tips:

•  You can keep the unused leftover tomato paste in a small baggie in the freezer.  Flatten it, and when you need small amounts of tomato paste, it's ready and waiting.  It doesn't take  long to thaw.  This cuts down on waste.  I wish I could tell you how much tomato paste I threw out before I discovered this trick.
• Use any beans you want.  I used canned cannellini (well rinsed) because I was out of chickpeas.  One 15-oz. can should do the trick for any bean if you don't like to soak over night and cook.
•  Fresh herbs are better, but don't be afraid to used dried if fresh aren't available.  I have a little herb pot that I just snip and use as needed.