Photo: Louis Hansel
Root Vegetable Tagine with Sweet Potatoes, Carrots, Turnips, and Spice-Roasted Chickpeas
23 ingredients
Makes 6 servings
openrecipes
Estimated Nutrition (whole recipe, rough)
636
Calories
17g
Protein
16g
Fat
113g
Carbs
Counts 18 of 23 ingredients — the other 5 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 18 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Couscous | 1 cup cooked (157g) | 176 |
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Turnip | 1 medium (122g) | 34 |
| Carrot | 1 medium (61g) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Chili | 1 tsp (2.7g) | 8 |
| Celery | 1 stalk (40g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Olive | 1 large (4g) | 4 |
| Mint | 2 tbsp fresh (3g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Coriander | not in our table | 0 |
| Seed | not in our table | 0 |
| Caraway Seed | not in our table | 0 |
| Water | not in our table | 0 |
| Yam | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 teaspoon coriander seeds
- 1 teaspoon cumin seeds
- 1/2 teaspoon caraway seeds
- 1/2 teaspoon dried crushed red pepper
- 1/4 teaspoon turmeric
- 4 1/2 teaspoons coarse kosher salt, divided
- 1/2 cup fresh lemon juice
- 3 tablespoons extra-virgin olive oil
- 1 1/2 cups chopped onion
- 3 garlic cloves, minced
- 1 1/2 tablespoons tomato paste
- 1 1/4 cups 1/2-inch cubes peeled carrots
- 1 celery stalk, chopped
- 4 cups water
- 1 1/4 pounds red-skinned sweet potatoes
- (yams), peeled, cut into 1-inch cubes
- 1 pound turnips (about 2 medium), peeled, cut into 3/4-inch wedges
- 3/4 cup brine-cured green olives, pitted, coarsely chopped
- 1/4 cup sun-dried tomatoes (about 1 ounce; not oil-packed), thinly sliced
- 1/4 cup chopped fresh Italian parsley
- 2 tablespoons chopped fresh cilantro
- 1 teaspoon dried mint
- 1 10-ounce box plain couscous (cooked according to package directions)
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes