​1 tsp cumin seeds (or 2⁄3 tsp ground cumin)
1 tsp coriander seeds (or 2⁄3 tsp ground coriander)
1/2 tsp red pepper flakes (adjust based on desired spiciness)
1/2 tsp turmeric powder
1/2 tsp cinnamon
1/2 tsp black pepper
1/2 tbsp sea salt
3 tbsp olive oil
​1 medium white onion, diced
​4 cloves garlic, finely chopped
​2 tbsp tomato paste
2 cups vegetable stock
​1/2 cup diced carrots
1 cup diced sweet potatoes
1/2 cup turnip (or russet potatoes), peeled and diced
1/2 cup pitted and chopped green olives
2 cups chickpeas, cooked


Note: Due to household preferences, I opted to use butternut squash instead of sweet potatoes and omitted olives. 


1. Toast cumin seeds and coriander seeds in a dry sauté pan until aromatic (you can toast ground spices as well, but be sure not to burn them). If using seeds, once toasted, transfer into a small spice grinder (or coffee grinder) and add the red pepper flakes, turmeric, cinnamon, black pepper and sea salt. Grind till slightly coarse.
2. In a large heavy-bottom shallow pot or deep skillet (cast iron works best) on medium heat, add oil, onions, and garlic. Cook until onions are translucent and golden, stirring continuously for about 3 to 4 minutes.
​3. Reduce heat to medium-low, add the spices, tomato paste, vegetable stock, carrots, sweet potatoes and turnip. Cover and simmer for about 25 minutes, or until the carrots and potatoes are tender. Add olives and chickpeas five minutes before turning off the heat.

(This is amazing! Try it!)

Chickpeas with Root Vegetable Tagine
          (credit Crazy Sexy Kitchen Kris Carr)