Vegetarian tagine with roasted cauliflower, apricots and chickpeas
This Moroccan vegan tagine is full of flavour, quick and easy to make for a midweek meal yet impressive enough to serve at a dinner party.
Each serving provides 536 kcal, 19g protein, 72g carbohydrates (of which 22g sugars), 16g fat (of which 2g saturates), 13g fibre and 0.7g salt.
Ingredients
- 400g tin chickpeas, rinsed and drained
- 150ml/¼ pint vegetable stock
- 100²µ/3½´Ç³ú dried apricots, roughly chopped
- 2 large onions, sliced
- 2 garlic cloves, crushed
- 2 tbsp olive oil, plus extra to roast the cauliflower
- ½ tsp ground turmeric
- ½ tsp ground ginger
- ½ tsp ground cumin
- ½ tsp ground coriander
- ½ tsp salt
- 600g/1lb 7oz cauliflower florets
To serve
- 200g/7oz couscous, cooked according to packet instructions
- 2 tbsp roasted flaked almonds
- 1 tbsp chopped fresh coriander
Method
Preheat the oven to 220C/200C Fan/Gas 7. Place all the ingredients except the cauliflower in a large saucepan and bring to the boil over a high heat. Reduce the heat to medium–low, cover with a lid and simmer gently, stirring occasionally, for 35 minutes.
Meanwhile, place the cauliflower florets in a large roasting tray, drizzle with olive oil and sprinkle with salt. Roast for about 25–30 minutes, until tender and golden.
Add the roasted cauliflower to the simmering chickpea tagine and simmer for 5 minutes, then taste and add more salt if necessary. Sprinkle with flaked almonds and coriander and serve with couscous.
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