CAULIFLOWER, APRICOTS AND CHICKPEA TAGINE

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INGREDIENTS For 4


  • 1 x 400 gr can chickpea, rinsed and drained

  • 150 ml vegetable stock

  • 100 gr dried apricots

  • 2 large onions, sliced

  • 2 garlic cloves, peeled and crushed

  • 2 tablespoons olive oil and more to roast the cauliflower

  • ½ teaspoon ground turmeric

  • ½ teaspoon ground ginger

  • ½ teaspoon ground cumin

  • ½ teaspoon ground coriander

  • ½ teaspoon salt

  • 1 large cauliflower cut into florets (makes approximately 600g florets)

  • Cooked couscous or bread to serve

  • Chopped coriander to serve

  • Ground roasted almonds or almonds flake, to serve

METHOD

• Preheat the oven to 200 C.

• In a large saucepan add in the olive oil, onions, chickpeas, apricots, garlic, spices and salt and bring to a boil over high heat. Reduce the heat to medium-low, cover with a lid and leave to simmer gently. Stir occasionally.

• Meanwhile, roast the cauliflower florets. Place the cauliflower florets in a large roasting tray, drizzle with olive oil and sprinkle with a bit of salt and mix together. Transfer in the oven until tender and golden, about 25 to 30 minutes.

• Add the 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 5 minutes then taste and adjust the seasoning with salt.

• Serve with couscous or bread, coriander and almonds if desired.


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