More Tagine!

This is by far my favorite recipe for tagine!  Posting this recipe for a friend of mine that tried my other tagine recipe :)

Sorry, no pictures, but I'm in love with this meal.

Enjoy!!

Moroccan Chickpea and Sweet Potato Tagine                                                  

2 tbsp olive oil

2 med onions, diced

2 carrots, chopped

1 tsp coriander seeds

1 tsp cumin seeds

1 tsp turmeric

1 tsp salt

¼ - ½ tsp cayenne pepper

2 tbsp peeled, minced ginger root

4 cloves garlic, minced

1 ½ lbs sweet potatoes, peeled and chopped

1 (15 oz) can chickpeas, rinsed and drained

1-28 oz can crushed tomatoes

4 cups vegetable broth

½ cup cilantro leaves, minced, for serving

¼ cup dried apricots, sliced thin, for serving

¼ cup golden raisins, for serving

8 oz whole wheat couscous, uncooked

2 cups vegetable broth or water

Preheat a heavy 4-6 qt pot over med heat. Add oil, onions and carrots. Cook, stirring occasionally, until vegetables are tender and golden, ~8minutes.  Meanwhile, toast coriander and cumin in a small pan over med heat, stirring until fragrant. Remove from heat. Transfer toasted seeds to a coffee grinder and grind into a powder. Transfer grounds to a small bowl then stir together with turmeric, salt and cayenne pepper.  Add ginger and garlic to onion mixture, then stir the spices and cook another 3-5 min to let the spices color the onions, stirring to prevent the garlic from burning.

Add sweet potatoes, chickpeas, and tomatoes to blend.  Add 2 cups vegetable broth and simmer about 20 minutes or until sweet potatoes are fork tender.  Check stew and add more vegetable as needed.

Meanwhile, in another pot, bring 2 cups vegetable broth to a boil.  Stir in whole wheat Israeli couscous, cover and reduce heat.  Simmer for 8 – 10 minutes, or until liquid is almost gone.  Stir and serve immediately with tangine.  Offer cilantro, dried apricots and raisins at the table for diners to stir into the tangine.

Serves six as a main course.