Vegetarian Tagine With Roasted Cauliflower Apricots And Chickpeas Recipes

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VEGETARIAN TAGINE WITH ROASTED CAULIFLOWER, APRICOTS AND CHICKPEAS



Vegetarian tagine with roasted cauliflower, apricots and chickpeas image

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.

Provided by Nargisse Benkabbou

Categories     Main course

Yield Serves 4

Number Of Ingredients 15

400g tin chickpeas, rinsed and drained
150ml/¼ pint vegetable stock
100g/3½oz 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
200g/7oz couscous, cooked according to packet instructions
2 tbsp roasted flaked almonds
1 tbsp chopped fresh coriander

Steps:

  • 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.

Nutrition Facts : Calories 536kcal, Carbohydrate 72g, Fat 16g, Fiber 13g, Protein 19g, SaturatedFat 2g, Sugar 22g

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