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

This satisfying eater main course options 3 forms of root vegetables—and a delicious spicy, firm chickpea garnish.

Ingredients

 one teaspoon coriander seeds
 one teaspoon cumin seeds
    1/2 teaspoon caraway seeds
    1/2 teaspoon dried crushed red pepper
    1/4 teaspoon turmeric
 four 1/2 teaspoons coarse kosher salt, divided
    1/2 cup contemporary juice
 three tablespoons extra-virgin oil
 one 1/2 cups sliced onion
 three garlic cloves, minced
 one 1/2 tablespoons fixings
 one 1/4 cups 1/2-inch cubes stark naked carrots
 one celery stalk, chopped
 four cups water
 one 1/4 pounds red-skinned sweet potatoes
    (yams), peeled, dig 1-inch cubes
 one pound turnips (about two medium), peeled, dig 3/4-inch wedges
    3/4 cup brine-cured inexperienced olives, pitted, coarsely sliced
 one/4 cup preserved tomatoes (about 1 ounce; not oil-packed), thinly sliced
    1/4 cup sliced contemporary Petrolatum crisp um
 two tablespoons sliced contemporary cilantro
 one teaspoon dried mint
 one 10-ounce box plain couscous (cooked in step with package directions)

Preparation

Toast coriander, cumin, and caraway seeds in little frying pan over medium heat till commencing to brown, regarding two minutes. Cool. Transfer to spice mill; method till finely ground. Transfer to little bowl. Add red pepper, turmeric, and 1/2 teaspoon salt.

Mix lemon slices, juice, and four teaspoons coarse salt in little frying pan. bring back boil. cut back heat, cover, and simmer till lemon slices area unit nearly tender, regarding ten minutes. Cool preserved lemon. Drain and chop. DO AHEAD: Spice mix and preserved lemon may be created one week ahead. Store spice mix airtight at temperature. Transfer preserved lemon to little bowl; cowl and chill.

Heat oil in serious giant pot over medium-high heat. Add onion; sprinkle with salt and saute till commencing to soften, regarding five minutes. Add cooked spice mix, garlic, and tomato paste; stir one minute. Add carrots and celery; stir two minutes. Add cut preserved lemon, four cups water, sweet potatoes, turnips, olives, and preserved tomatoes. Simmer with lid unfastened till vegetables area unit tender, stirring often, regarding thirty five minutes. Stir in parsley, cilantro, and mint. Season to style with salt and pepper. take away from heat and let stand ten minutes to permit flavors to mix.