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

• Ingredients
• categorized
• original

• This recipe is vegan

• Produce
• 1/2-inch cubes peeled carrots (1 1/4 cups)
• 4 cup sun-dried tomatoes (about 1 ounce, sun-dried (1)
• Celery stalk (1)
• Cilantro, fresh (2 tablespoons)
• Cumin seeds (1 teaspoon)
• Italian parsley, fresh (1/4 cup)
• Lemon (1)
• Mint, dried (1 teaspoon)
• Onion (1 1/2 cups)
• Red-skinned sweet potatoes (1 1/4 pounds)
• Spice-roasted chickpeas (1)
• Turnips (1 pound)

• Canned Goods
• Tomato paste (1 1/2 tablespoons)

• Condiments
• Green olives, brine-cured pitted (3/4 cup)

• Cooking & Baking
• Caraway seeds (1/2 teaspoon)
• Coriander seeds (1 teaspoon)
• Garlic cloves (3)
• Kosher salt, coarse (4 1/2 teaspoons)
• Olive oil, extra-virgin (3 tablespoons)
• Red pepper, dried (1/2 teaspoon)
• Turmeric (1/4 teaspoon)

• Pasta & Grains
• Couscous, plain (1 10-ounce box)

• Drinks
• Lemon juice, fresh (1/2 cup)
• Water (4 cups)