Root Vegetable Tagine with Sweet Potatoes, Carrots, Turnips, and Spice-Roasted Chickpeas

I made this in the slow cooker. I doubled the spices as others suggested, used one small store-bought preserved lemon, and just tossed the chickpeas in to cook with everything else. I used about 3 cups of water rather than 4 and cooked it for 4 hours on high. It turned out great--lots of flavor! Served with whole wheat couscous and it made 3 dinners for 2 people. I'm giving it 4 stars with this preparation.

• Anonymous

• 1/16/2020

这道菜有潜力,我会再试一次,but the first attempt wasn't great. Two tips: 1) The instructions are unclear that what you're doing when sauteing the lemon in salt is making preserved lemon. You want to add only the chopped up lemon peel that results, *not* all the lemon + salt. I made the mistake of doing the latter and the dish was way too salty. A better solution is to use a little preserved lemon you've already made or bought. 2) Felt like it needed another vegetable in it to make it more interesting, something both with some taste and non-root-vegetable texture, like hearty peas. I'll try this recipe again with variations, but as-is I was not impressed. Was happy I had a second tagine ready for the same meal!

• rdurff

• Seattle, WA

• 9/2/2018

I was nervous after reading so many mixed reviews, so I combined this with some of the elements from the "Lamb Tagine with Chickpeas and Apricots" from this site, including lamb, dried apricots and plums, and the Ras-el-Hanout spice blend. I used half of the preserved lemon. All together, the whole thing was wonderful, and very well balanced. Really, really good.

• forkknifespoon

• Cambridge, MA

• 1/23/2017

This recipe is very under-seasoned. I doubled the cumin, coriander, and turmeric, and I added a cinnamon stick. I also added a cup of chickpeas that had been soaked overnight and then boiled for a half-hour by themselves. In addition, I added a half cup of currants, but I might choose a more assertive dried fruit next time. I cut down the preserved lemon a bit, but still used most of a small lemon. The cooking time is very understated for the carrots and turnips--they take 50 to 60 minutes to get tender. Add the yams after cooking the other vegetables for about 15 minutes so the yams do not get too soft.

• RonGK

• California

• 2/21/2013

I think that this dish could be spectacular with one subtraction and several additions: 1. Subtract the recipe for preserved lemons - it resulted in an overly bitter taste which almost ruined the dish. Instead I would in the future recommend 1/2 cup of lemon juice plus the grated rind of one lemon - avoiding the bitter pith. 2. Add some dried fruits to the dish to round it out: dried prunes, golden raisins, apricots, even dates - all add a sweet note and a bright color to the dish.

• nbsydney

• 4/23/2012

This recipe took a lot more than 1 3/4 hours to prepare and was a huge disappointment. Since the ingredient list (which I had shopped from) didn't include the lemon for the preserved lemon, I used only lemon juice from the half I had left in the fridge. Wish I had read the reviews about adding flavor. This was flat. In terms of ROI of time and energy, this dish just wasn't a good use of mine.

• mblackmon

• Athens, GA

• 1/19/2012

Bummer! I had such high hopes for this recipe. I made it a day ahead to let the flavors meld, as other reviewers suggested. However, I found that despite all of the herbs and aromatic spices, it was kind of flat.

• Anonymous

• NY NY

• 12/5/2011

The crunchy chick peas were the best part of this recipe. The root vegetable tagine was very bland. It needed WAY more spice. I would make this again but up the spices a lot. I served this on quinoa pilaf instead of cous cous to make it gluten free and used left over preserved lemon for a salad dressing for arugula and pomegranate salad.

• jfain

• Columbus, OH

• 11/28/2011

For the most part, I followed this recipe to a T (I don't usually), and it is AMAZING. Many thanks to the cooks who mentioned the recipe calls for slices from one lemon for the preserving. I used a whole, small lemon and the flavor was perfect. Deviations: Didn't have caraway seeds or sun-dried tomatoes so didn't add those. Used fresh mint instead of dried as that's what I had on hand. AND, I added a cinnamon stick to the pot, as well as a large handful of chopped prunes, and probably a cup of chopped almonds. The flavor is incredible, my house smells amazing, and I struggled to keep from eating all of the roasted chickpeas before eating. I agree with others that the flavor only improves with time. I can't wait for more tonight!

• Anonymous

• Florida

• 11/18/2011

A keeper.

• annadoyle

• Brooklyn

• 10/26/2011

Yum, yum, yum!!! I made this over a bed of israeli coucous and it's fantastic!!!

• Anonymous

• Boston, MA

• 5/29/2011

So delicious. I made Quinoa instead of couscous. I enjoyed this plate very much. I added raisins to it at the table, and I think the sweet taste from he raisins completed the dish. I loved the crackling and popping sound the chic peas made when I poured the tangine over them. So crunchy, it was a good change from the normally soft cooked chic peas dish.

• Veggieveggie

• brooklyn

• 5/24/2011

I made this recipe wiht a lot of changes and it was amazing. I did not put in the sweet potato, potato, or sundied tomatoes. Used chicken broth, a leek, and only one salted lemon. I added some fennel seeds to the spice mix and also just cooked chickpeas and added them into the stew as is. It ended up begin really fantastic. So thank you for the inspiration.

• armandia

• 4/15/2011

Might try it with the caveats from others, but where are the lemon slices, in Ingredient List? If using preserved lemon at all, I think it's better to purchase a jar of high quality preserved lemons. There are some excellent brands available.

• Anonymous

• New York

• 3/23/2011

Yummy! Roasted chickpeas are a home run. Since my husband is diabetic I substituted butternut squash for the sweet potato. I bet it is even better with it.

• susanpsilver

• West Springfield MA

• 2/9/2011