Chickpea with Root Veggie Tagine

This evening Ryan, Kaden and I had Sunday dinner at my parents' home and my sweet mama decided to make a dish out of my newest recipe book, Crazy Sexy Kitchen by Kris Carr.

The dish she chose was the Chickpea with Root Veggie Tagine [pronounced tay-jean] which is a traditional North African dish named after the pot used to cook it in. It was a really wonderful blend of sweet + savory and paired with quinoa it ended up being really quite filling [and gluten-free]. For another gluten-free option you could pair it with millet and if you're not watching your gluten intake, the book also recommends pairing it with whole-wheat Israeli couscous. Whichever you end up using, you will be sure to love this delicious medley. Enjoy!

Chickpea with Root Veggie Tagine
Cook Time: Approx. 37 minutes
Serves 6 to 8

INGREDIENTS
1 teaspoon cumin seeds
1 teaspoon coriander seeds
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 teaspoon sea salt
3 Tablespoons olive oil
1 medium white onion, diced
4 cloves 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, peeled and diced
1/2 cup pitted and chopped green olives
2 cups chickpeas, cooked
6 ounces artichoke hearts, rinsed and quartered
3 Tablespoons lemon zest
1/4 cup golden raisins
3 Tablespoons chopped parsley
3 Tablespoons chopped cilantro
2 Tablespoons chopped mint
Sea salt, to taste
Lemon zest [optional]
Red chile, thinly sliced [optional]

INSTRUCTIONS
01. Toast cumin seed and 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.

02. 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.

03. Reduce the 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 the thickness of chopped veggies.] Also, at the same time begin cooking your quinoa [1 cup quinoa to 2 cups water or broth. Bring both to a rolling boil in the same pan, reduce heat and allow to simmer for about 15 minutes. Remove from heat, let sit for 5 minutes and serve].

04. 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.

05. Add parsley, cilantro, mind and sea salt, folding in all of the herbs. Cover and remove from the heat

06. Taste and add more salt if needed.

07. Garnish with lemon zest, red sliced chili and any leftover parsley, cilantro or mint if desired.