Serves 6 to 8.

Note: Tagine is a Moroccan stew named after the traditional heavy clay pot in which is cooked. Chickpeas are also called garbanzos; cooked ones are available in a can. From "Simply in Season," by Mary Beth Lind and Cathleen Hockman-Wert.

• 1 to 2 tbsp. vegetable oil

• 2 c. diced onion

• 6 garlic cloves, minced

• 1 tsp. peeled and minced ginger root

• 2 tsp. ground cumin

• 1 tsp. paprika

• 1/2 tsp. salt

• 1/2 to 1 tsp. pepper

• 1/4 to 1 tsp. crushed hot chiles, optional

• 3 c. raw sweet potatoes, peeled and cut into 1-in. cubes

• 2 c. cooked chickpeas (see Note)

• 11/2 c. vegetable broth

• 1/2 medium head cauliflower, cut into 1-in. florets

• 2 c. peas

•Fresh cilantro, chopped, optional


In large soup pot, heat vegetable oil. Add onions and sauté until soft, about 4 to 5 minutes. Add garlic, ginger root, cumin, paprika, salt, pepper and chiles; cook and stir 1 minute.

Add sweet potatoes, chickpeas and vegetable broth. Bring to a boil. Cover, reduce heat and simmer for 5 minutes.

Stir in cauliflower, cover, and simmer until vegetables are nearly tender, about 12 minutes.

Add peas, cover, and simmer until hot, 2 minutes.

Serve over steamed couscous or rice, garnished with cilantro.