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
Nutrition (per serving)
Calories
170.5kcal (8.53%)
Protein
6.8g (13.5%)
Carbs
23.0g (8.36%)
Sugars
10.5g (21%)
Healthy Fat
6.3g
Unhealthy Fat
1.0g
% Daily Value based on a 2000 calorie diet
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.
Nutrition (per serving)
Nutrition (per serving)
Calories
170.5kcal (8.53%)
Protein
6.8g (13.5%)
Carbs
23.0g (8.36%)
Sugars
10.5g (21%)
Healthy Fat
6.3g
Unhealthy Fat
1.0g
% Daily Value based on a 2000 calorie diet
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.
FAQS
How do I make roasted cauliflower, chickpea, and apricots tagine step by step?
To make roasted cauliflower, chickpea, and apricots tagine, start by preheating your oven to 200°C. In a large saucepan, heat olive oil and sauté onions, chickpeas, apricots, garlic, and spices until boiling. Reduce the heat and let it simmer. Meanwhile, roast cauliflower florets in the oven until golden. Combine the roasted cauliflower with the simmering tagine, adjust the consistency with vegetable stock if needed, and cook for an additional 5 minutes before serving with couscous or bread.
Is roasted cauliflower, chickpea, and apricots tagine suitable for vegan diets?
Yes, roasted cauliflower, chickpea, and apricots tagine is completely vegan as it contains no animal products. It's a hearty and nutritious meal that fits well into a plant-based diet.
What can I substitute for chickpeas in this tagine recipe?
If you need a substitute for chickpeas in the roasted cauliflower, chickpea, and apricots tagine, you can use cooked lentils or white beans. Both options will provide a similar texture and protein content, making them great alternatives.
How should I store leftover roasted cauliflower, chickpea, and apricots tagine?
To store leftover roasted cauliflower, chickpea, and apricots tagine, let it cool completely, then transfer it to an airtight container. It can be refrigerated for up to 3-4 days. For longer storage, consider freezing it for up to 3 months. Just reheat thoroughly before serving.
What are some good side dishes to serve with roasted cauliflower, chickpea, and apricots tagine?
Roasted cauliflower, chickpea, and apricots tagine pairs beautifully with fluffy couscous or warm bread. You can also serve it with a side salad, such as a simple cucumber and tomato salad, or some roasted vegetables for a complete meal.
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North Terrace, Adelaide, South Australia, 5000
Australia