Moroccan Spiced Vegetable Tagine with Crispy Chickpeas

A tagine is a classic Moroccan stew, generally made with meat. I thought this would be a fun variation on that idea, using root vegetables as the primary component. The flavors are spicy and savory. The crispy chickpeas on top are divine... addictive actually.

I served this over brown rice but it would also be great over couscous. Don't be scared off by the number of ingredients listed in the recipe. It's just a simple stew after all, several different veggies and spices all tossed into one big pot and served family style. You most likely have most of the spices in your cupboard already. Use what you like and adjust the heat to suit your own tastes.

I also wanted to acknowledge that this marks my 100th post. That's a lot of recipes for a little over 9 months of blogging! I continue to be so thrilled to share my passion for cooking with you and the many easy recipes that I rely on every week. I hope the recipes continue to inspire you as well!

Enjoy!!

Moroccan Vegetable Tagine with Crispy Chickpeas:

Yields 6-8 servings

1 tsp fennel seeds

1 tsp cumin seeds

1 tsp coriander seeds

1/2 tsp crushed red pepper flakes

1/4 tsp tumeric

3 TB extra virgin olive oil

1 large yellow onion, diced 1/2"

1 garlic clove, smashed

2 TB tomato paste

2 carrots, peeled and diced 1/2"

2 celery stalks, diced 1/2"

2 cups water

2 cups low sodium vegetable broth

3 medium orange flesh sweet potatoes (yams), diced 1"

2 medium rutabagas, diced 1" (or turnips)

1/4 cup brine cured green olives, pitted and chopped

1 whole preserved lemon (optional), finely minced (or juice and zest of 1 fresh lemon)

1/4 cup Italian parsley, finely chopped

1/4 cup fresh mint, finely chopped

cooked brown rice (or whole wheat couscous)

crispy chickpeas (recipe below)

1) Toast fennel, coriander, and cumin seeds in a dry pan until fragrant, about 2 minutes. Transfer to a spice mill and process until finely ground. Transfer to a small bowl and combine with red pepper flakes, tumeric, and 1/2 tsp salt.

2) Heat olive oil in a 5 qt dutch oven over medium heat. Add onion, carrot, celery, and garlic and saute until softened, about 5 minutes. Add toasted spice blend and tomato paste, stir. Add veg stock and water, sweet potatoes, turnips, olives, and preserved lemon. Bring to a boil and reduce to a simmer, keeping pot partially covered. Cook, stirring occasionally, about 35 minutes until vegetables are tender and stew has thickened slightly. Stir in 1/2 of the parsley and mint, reserving some for garnish. Season to taste with salt & pepper.

3) Spoon rice (or couscous) into a large bowl, making a well in the center. Spoon vegetable tagine into the center of the bowl. Top with reserved parsley and mint and scatter crispy chickpeas (recipe below) over top.

Crispy Chickpeas:

Yields 1 1/2 cups

1 tsp cumin seeds

1 tsp coriander seeds

pinch cayenne pepper

1, 15 oz can garbanzo beans, drained, rinsed, and dried well

1 tsp extra virgin olive oil

sea salt & freshly ground black pepper

*Note- It's important that the chickpeas are dried well in order to insure crunchiness. I find that spreading them out on paper towels and patting dry works well.

1) Preheat the oven to 400 degrees. Toast the cumin and coriander seeds in a dry skillet until fragrant, about 2 minutes. Transfer to a spice mill and process until finely ground. Place the chickpeas, olive oil, pinch of cayenne, salt, pepper, and ground spices in a small bowl. Toss gently to coat.

2) Transfer to a parchment (or foil) lined baking sheet. Roast in the oven until golden and crunchy, about 30-35 minutes.