A flavorful and hearty tagine featuring roasted cauliflower, chickpeas, and dried apricots, perfect for a comforting meal.
Ingredients
Main Ingredients
- 1canchickpea
- 150mLvegetable stock
- 100gdried apricots
- 2large onions
- 2clovegarlic
- 2tbspolive oil
- 1/2tspground turmeric
- 1/2tspground ginger
- 1/2tspground cumin
- 1/2tspground coriander
- 1/2tspsalt
- 1large cauliflower
To Serve
- 1cooked couscous or bread
- 1chopped coriander
- 1ground roasted almonds or almond flakes
How to make Roasted Cauliflower, Chickpea and Apricots Tagine
Preparation
Preheat the oven to 200°C.
In a large saucepan, add the olive oil, onions, chickpeas, apricots, garlic, spices, and salt. Bring to a boil over high heat.
Reduce the heat to medium-low, cover with a lid, and let it simmer gently. Stir occasionally.
Meanwhile, roast the cauliflower florets. Place the cauliflower florets in a large roasting tray, drizzle with olive oil, sprinkle with a bit of salt, and mix together.
Transfer the tray to the oven and roast until tender and golden, about 25 to 30 minutes.
Add the roasted cauliflower to the simmering apricots and chickpea tagine. Check the tagine’s consistency and add a few tablespoons of stock or water if necessary.
Cook for an additional 5 minutes, then taste and adjust the seasoning with salt.
Serve with couscous or bread, topped with coriander and almonds if desired.
Tips & Tricks
For extra flavor, consider adding a pinch of cayenne pepper or chili flakes for a bit of heat.
You can substitute chickpeas with lentils for a different texture.
This dish can be made ahead of time and reheated, making it perfect for meal prep.
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Marnirni-apinthi Building, Lot Fourteen,
North Terrace, Adelaide, South Australia, 5000
Australia