Cauliflower and Chickpea Tagine
 
 
Hazel & Cacao:
Recipe type: Savoury
Cuisine: Moroccan
Serves: 2-3
Ingredients
  • 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 *
Method
  1. Heat your oil at the base of your tagine dish ( or saucepan if not using a tagine)
  2. Add your onion and fry off for 2-3 minutes until softened
  3. Add crushed garlic, coriander seeds and coconut sugar and cook for another 2-3 minutes
  4. Add your chickpeas and cauliflower florets and moroccan seasoning. Toss well to combine.
  5. Season with salt and pepper as you go
  6. 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)
  7. Bring liquid to boil, reduce heat and cover with lid. Let simmer covered for 20 minutes until the cauliflower is tender
  8. Toss in half your parsley and your chopped preserved lemon and let cook for another 5 minutes
  9. Adjust seasoning with salt and pepper
  10. Garnish with extra parsley and serve with brown rice, flat bread or couscous.
  11. * 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/