Roasted Vegetable and Chickpea Tagine

Ingredients

• 1 large Sweet Potato
• 2 medium Carrots
• 1 large Zucchini
• 1 can Chickpeas
• 14.5 oz Diced Tomatoes
• 1 medium Onion
• 3 cloves Garlic
• 1 inch Ginger
• 1 tsp Cumin
• 1 tsp Coriander
• 1/2 tsp Turmeric
• 1/4 tsp Cinnamon
• 1/2 cup Vegetable Broth
• 2 tbsp Olive Oil
• 1/2 tsp Salt
• 1/4 tsp Black Pepper
• 1 cup Couscous

Instructions

1. 1Preheat your oven to 400°F (200°C). Peel the 1 large sweet potato and 2 medium carrots, then cut them, along with the 1 large zucchini, into 1-inch bite-sized pieces. In a large bowl, toss the cut vegetables with 1 tablespoon of the 2 tablespoons of olive oil, 1/4 teaspoon of the 1/2 teaspoon of salt, and 1/8 teaspoon of the 1/4 teaspoon of black pepper until evenly coated.
2. 2Spread the seasoned vegetables in a single layer on a large baking sheet and roast for 20 to 25 minutes, or until they are tender when pierced with a fork and show slight browning and caramelization.
3. 3While the vegetables roast, finely chop the 1 medium onion. Peel and mince the 3 cloves of garlic and the 1 inch of ginger. Heat a large heavy-bottomed pot or Dutch oven over medium heat, then add the remaining 1 tablespoon of the 2 tablespoons of olive oil. Add the chopped 1 medium onion to the pot and cook for 5 to 7 minutes, stirring occasionally, until it softens and becomes translucent.
4. 4Add the minced 3 cloves of garlic and 1 inch of ginger to the pot and cook for 1 minute more, stirring constantly, until fragrant. Then, add 1 teaspoon of cumin, 1 teaspoon of coriander, 1/2 teaspoon of turmeric, 1/4 teaspoon of cinnamon, the remaining 1/4 teaspoon of the 1/2 teaspoon of salt, and the remaining 1/8 teaspoon of the 1/4 teaspoon of black pepper; cook for 1 minute, stirring constantly, until the spices are very fragrant.
5. 5Pour in the 14.5 oz of diced tomatoes (undrained), the 1 can of chickpeas (which you have drained and rinsed thoroughly), and the 1/2 cup of vegetable broth. Bring the mixture to a gentle simmer over medium-high heat, then reduce the heat to low, cover the pot, and let it simmer for 10 minutes, allowing the flavors to meld and the sauce to slightly thicken. Carefully add the roasted sweet potato, carrots, and zucchini from the baking sheet into the simmering tagine sauce in the pot, stirring gently to combine and heat through for 2 to 3 minutes.
6. 6In a small saucepan, bring 1 cup of water to a rolling boil over high heat. Once boiling, remove the saucepan from the heat immediately, add the 1 cup of couscous, and stir briefly to moisten all the grains. Cover the saucepan tightly with a lid and let the couscous sit undisturbed for 5 minutes. After 5 minutes, remove the lid and fluff the couscous with a fork until light and separate.
7. 7Spoon the roasted vegetable and chickpea tagine generously over the prepared 1 cup of couscous. Serve immediately.

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