lunchpail

Root vegetable tagine

Based on The Mediterranean Dish and Jenn

Ingredients

Oven

• 2 tablespoons avocado oil
• 3 large carrots, julienned
• 3 large parsnips, julienned
• 4 yellow potatoes, cubed
• 1 large sweet potato, cubed
• 1 tablespoon harissa paste (omit)
• 1.5 tablespoons ras el hanout
  • 1 teaspoon ground coriander
  • 1 teaspoon gound cumin
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground white pepper
  • 1/2 teaspoon ground cardamom
  • 1/2 teaspoon ground cloves

Stovetop

• 2 tablespoons olive oil
• 2 red onions, thinly sliced
• 10 garlic cloves, minced
• 1 15-oz can chopped tomatoes
• 3/4 cup dried apricots
• enough hot water to cover the apricots
• 1 quart chicken broth
• 1 cup quinoa
• 1 15-oz can chickpeas, drained

For serving

• lemon slices
• fresh parsley leaves
• harissa topping

Instructions

1. Preheat oven to 400 degrees.
2. In a large bowl, mix all the oven ingredients. Transfer to a sheet pan. Bake for 30 minutes or until soft.
3. In a small bowl, add the apricots and cover with hot water.
4. In a Dutch oven, heat olive oil over medium heat and sauté onions until translucent. Add garlic and stir frequently until fragrant.
5. Drain the apricots. Add the apricots, tomatoes, broth, and couscous to the Dutch oven. Bring to a boil then simmer for 15 min or until quinoa is fully cooked.
6. Remove vegetables from oven. Add roasted vegetables and chickpeas to Dutch oven. Cook over low heat for 5 min to meld flavors.
7. Serve with lemon, parsley, and harissa.