Harissa-Roasted Vegetable Tagine with Chickpeas

Root vegetables and chickpeas roasted with harissa and cumin until caramelized, finished with fresh herbs and lemon zest.

Cuisine: Mediterranean

Category: Vegetarian

Prep: 20 minutes. Cook: 35 minutes.

Serves 4.

Ingredients

• 2 medium sweet potatoes
• 1 lb carrots
• 1 can (15 oz) chickpeas
• 2 tbsp harissa paste
• 1 tsp cumin
• 3 tbsp olive oil
• 1 lemon
• 1/4 cup fresh cilantro
• 1/2 tsp sea salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Preheat oven to 425°F. Peel and dice 2 medium sweet potatoes and 1 lb carrots into 1-inch cubes. Pat dry with paper towels.
2. Step 2: Toss vegetables with 3 tbsp olive oil, 2 tbsp harissa paste, 1 tsp cumin, 1/2 tsp sea salt, and 1/4 tsp black pepper. Spread evenly on a parchment-lined baking sheet.
3. Step 3: Roast for 25 minutes, stirring halfway, until vegetables are tender and edges are caramelized. Add 1 can (15 oz) drained chickpeas and return to oven for 10 minutes.
4. Step 4: Squeeze juice from 1 lemon over vegetables. Sprinkle with 1/4 cup chopped fresh cilantro and 1 tsp lemon zest. Stir gently to combine.