Moroccan-Spiced Chickpea Tagine with Herbed Couscous & Roasted Root Vegetables

Ingredients

• 3/4 cup canned chickpeas, drained and rinsed
• 1/2 cup canned diced tomatoes, no added sugar
• 3/4 cup vegetable broth, low sodium
• 1/4 cup dried apricots, chopped
• 1/2 medium onion, diced
• 2 cloves garlic cloves, minced
• 3/4 tsp ground cumin
• 1/4 tsp ground cinnamon
• 1/4 tsp ground ginger
• 1/2 tsp paprika
• 1/4 tsp turmeric
• 1/2 cup couscous, uncooked
• 3/4 cup vegetable broth, for couscous
• 2 tbsp fresh parsley, chopped
• 1 tbsp fresh mint, chopped
• 1/2 cup carrots, cut into chunks
• 1/2 cup parsnips, cut into chunks
• 2 tbsp extra virgin olive oil, divided
• 1/4 tsp sea salt
• 1/8 tsp black pepper
• 2 tbsp sliced almonds, toasted, for garnish
• 1 tbsp pomegranate seeds, optional garnish

Instructions

1. 1

   Preheat oven to 425°F. Toss carrots and parsnips with 1 tbsp olive oil, salt, and pepper. Spread on a baking sheet and roast for 20 minutes until caramelized and tender.

2. 2

   While vegetables roast, heat remaining 1 tbsp olive oil in a medium pot over medium heat. Sauté diced onion for 3 minutes until softened.