Root vegetable and chickpea tagine/stew
Go to taste on ingredients, especially seasonings.
2 cups chickpeas, drained
Chili powder and salt to taste
1 teaspoon cumin, ground
1/2 to 3/4 teaspoon coriander, ground
1/2 teaspoon turmeric, ground or small piece fresh, minced
3/4 teaspoon cinnamon
1/2 teaspoon caraway seeds (optional but good)
1-1/2 cups sliced carrots
Combination 2 cups honey nut butternut squash or regular butternut and parsnips
2 cups diced shallots or onion
1 tablespoon garlic, minced
1 tablespoon ginger, minced
14.5 oz can diced tomatoes, undrained
1/3 cup dried, diced apricots, golden raisins or currants
Slivered almonds (optional)
Film bottom of pot with olive oil and heat over medium.
Add chickpeas, chili powder and salt and cook just until a little crispy, 5 minutes. Remove from pan and reserve.
In same pan add a bit more oil and stir in cumin, coriander, turmeric, cinnamon and caraway.
Once aromatic, add carrots, squash, parsnips and shallots. Cook until shallots are a bit translucent.
Add garlic and ginger, cook for a bit, then add tomatoes and apricots. Bring to boil and reduce to simmer. Cook until carrots and squash are tender.
Add chickpea mixture. Serve over quinoa, rice or favorite grain.
Garnish with almonds and spicy yogurt sauce. Tip: Carrots and squash can be replaced with rutabaga, parsnips, other winter squash, sweet potatoes, turnips, and beets. Mix & match!
Good add ins: finely chopped turnip or other greens.