Vegetable Tagine with Baked Tempeh

Ingredients

• 0.5 teaspoon peppercorns black
• 1 teaspoon caraway seeds 
• 0.8 cup carrots finely chopped
• 0.5 cup celery finely chopped
• 1 stick piece cinnamon (1-inch)
• 2 cups couscous hot cooked
• 1 teaspoon coriander seeds 
• 1 teaspoon cumin seeds 
• 0.3 cup flat-leaf parsley fresh finely chopped
• 2  garlic cloves peeled
• 4  garlic cloves minced
• 2 cups cabbage green chopped
• 2 teaspoons ground cumin 
• 0.5 teaspoon ground pepper red
• 1 tablespoon juice of lemon fresh
• 6 tablespoons juice of lemon fresh
• 2 teaspoons olive oil extra-virgin
• 2 cups onion finely chopped
• 0.5 teaspoon paprika 
• 2 teaspoons paprika 
• 0.5 teaspoon sea salt 
• 2 cups sweet potatoes and into cubed peeled ()
• 1 pound tempeh cut into 1/2-inch cubes
• 1 cup tomatoes peeled finely chopped
• 0.7 cup water 
• 1.5 cups water 
• 1 cup baby squash yellow finely chopped
• 1 cup zucchini finely chopped

Equipment

• bowl
• oven
• baking pan
• aluminum foil
• dutch oven
• tajine pot

Directions

1. To prepare the tagine, combine first 6 ingredients in a spice or coffee grinder; process until finely ground.
2. Heat oil in a large Dutch oven over medium heat.
3. Add onion, carrot, celery, 1/2 teaspoon salt, and 2 peeled garlic cloves; cook 5 minutes, stirring occasionally. Cover, reduce heat to low, and cook 20 minutes.
4. Stir in cumin mixture, sweet potato, and next 5 ingredients (sweet potato through tomato); bring to a boil. Reduce heat; simmer, uncovered, 30 minutes or until thick. Stir in lemon juice.
5. To prepare the tempeh, preheat oven to 35
6. Combine 2/3 cup water and next 7 ingredients (2/3 cup water through 4 minced garlic cloves) in a large bowl.
7. Add tempeh, and toss well to coat. Arrange the tempeh mixture in a single layer in an 11 x 7-inch baking dish. Cover with foil.
8. Bake at 350 for 35 minutes. Uncover and bake an additional 5 minutes or until liquid is absorbed.
9. Serve tempeh over tagine and couscous; sprinkle with cilantro, if desired.