Root Vegetable Tagine With Sweet Potatoes, Carrots, Turnips, And Spice-Roasted Chickpeas

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Bon Appetit
Nutrition per serving    (USDA % daily values)


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Ingredients for 6 servings

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 lemon, thinly sliced

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)

Spice-Roasted Chickpeas

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