Cauliflower and Chickpea Tagine
A cauliflower and chickpea tagine recipe that is warming, vegetarian and vegan friendly. It is wholesome and nourishing, ideal for winter weeknight dinners.
Oven proof casserole dish
Knife, chopping board
butter or coconut oil
( or 1 clove Russian garlic )
ground coriander seeds
organic chickpeas can
cauliflower cut into small heads (florets)
tin organic Tomatoes- chopped
harissa (or more if you like it spicy)
sub for chilli powder or flakes if you can't find harissa
(rind only coarsely chopped)
For the Couscous
Heat butter and olive oil in a large heavy based saucepan. (I use a cast iron pan.)
Add onion and fry for 2-3 minutes on medium heat until soft.
Add chickpeas and cauliflower florets
Add in chopped tinned tomatoes and stir in Harissa. Season with salt and pepper.
Add just enough water or vegetable stock to just cover cauliflower. Bring to the boil then turn down to simmer, put on lid and cook gently for 15-20 mins.
When cauliflower is almost tender, toss in half of coriander and preserved lemon and cook a further 5-10 minutes.
Remove from stove and garnish with the rest of the coriander.
To make the couscous
Place wholemeal couscous in a bowl and just add warm water until it resembles wet sand.
Add 1 tbls olive oil and toss together.
Place in a steamer lined with muslin or a tea towel. (see picture)
Steam for 20-30 mins
Remove from steamer and place in a large bowl and toss the couscous with a large spoon. This will make it light.
Serve in a separate plate decorated with ground cinnamon and coriander sprigs or toasted almonds
If you have a heat proof saucepan you can put the tagine in the oven at 160 degrees C. for 20 minutes.
cauliflower, couscous, tagine, vegetarian