Golden Root Vegetable Tagine with Ginger

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion
• 2 medium carrot
• 2 medium celery
• 1 large sweet potato
• 4 cloves garlic
• 1 tablespoon ginger
• 2 teaspoons cumin
• 1 teaspoon coriander
• 1 teaspoon turmeric
• 0.5 teaspoon cinnamon
• 0.5 teaspoon paprika
• 4 cups vegetable broth
• 2 15-ounce cans chickpea
• 1 14.5-ounce can tomatoes
• 0.25 cup raisins
• 0.25 cup almonds
• 0.25 cup parsley
• 0.25 cup cilantro
• 2 tablespoons lemon juice
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper

Instructions

1. 1Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery. Cook until softened, about 5-7 minutes.
2. 2Add the diced sweet potato, minced garlic, and grated ginger to the pot. Cook for another 2-3 minutes until fragrant.
3. 3Stir in the cumin, coriander, turmeric, cinnamon, and smoked paprika. Cook for 1 minute, allowing the spices to bloom.
4. 4Pour in the vegetable broth, add the drained and rinsed chickpeas, and the diced tomatoes. Bring to a simmer.
5. 5Cover the pot and reduce heat to low. Simmer for 30 minutes, or until the sweet potato is tender.
6. 6Stir in the raisins and lemon juice. Season with salt and pepper to taste.
7. 7Serve hot, garnished with chopped fresh parsley, chopped fresh cilantro, and slivered almonds.