Cauliflower and Chickpea Tagine
Hazel & Cacao: Hazel & Cacao
Recipe type: Savoury
Cuisine: Moroccan
Serves: 2-3
- 1-2 TBSP extra virgin olive oil
- 1 small onion coarsely chopped
- 1 clove garlic - crushed
- 1 tsp coriander seeds
- 1 tsp coconut sugar
- 1 can chickpeas
- ½ cauliflower trimmed into small florets
- ½ cup water
- 1 can diced tomatoes
- 2 tsp moroccan seasoning
- salt and pepper to taste
- Bunch of parsley roughly chopped
- ½ preserved lemon finely chopped *
- Heat your oil at the base of your tagine dish ( or saucepan if not using a tagine)
- Add your onion and fry off for 2-3 minutes until softened
- Add crushed garlic, coriander seeds and coconut sugar and cook for another 2-3 minutes
- Add your chickpeas and cauliflower florets and moroccan seasoning. Toss well to combine.
- Season with salt and pepper as you go
- Add can of tomatoes and ½ cup water ( or just enough water to cover the florets, it may be more or less depending on your dish)
- Bring liquid to boil, reduce heat and cover with lid. Let simmer covered for 20 minutes until the cauliflower is tender
- Toss in half your parsley and your chopped preserved lemon and let cook for another 5 minutes
- Adjust seasoning with salt and pepper
- Garnish with extra parsley and serve with brown rice, flat bread or couscous.
- * you can use the juice of 1 lemon instead of preserved lemon if you can not find it but will not be as sweet.
Recipe by Talida Voinea at https://talidavoinea.au/cauliflower-and-chickpea-tagine/
3.5.3208