Cauliflower Tagine
A savory Moroccan-inspired vegan cauliflower and chickpea stew. Serves 4-6. Nutrition label is based on 6 servings.
Servings: 6
Calories: 91kcal
Ingredients
- ½ cup dried apricots
- ½ teaspoon ground turmeric
- ¾ teaspoon ground coriander
- ¼ teaspoon ground ginger
- 1 teaspoon ground cumin
- ¼ teaspoon ground cinnamon
- 1 small head cauliflower
- 1 small onion
- 3 cloves garlic
- 2 tablespoons olive oil
- ½ teaspoon salt
- 1 cup vegetable or chicken broth
- 1 15-ounce can chickpeas garbanzo beans, drained and rinsed
- 1 14.5-ounce can coconut milk
Instructions
- Dice the apricots and put them in a large mixing bowl.
- Measure the turmeric, coriander, ginger, cumin, and cinnamon and put the spices in the mixing bowl with the apricots. Set aside.
- Wash and cut the cauliflower into bite-sized pieces.
- Steam the cauliflower in a vegetable steamer for about 5-7 minutes until it is crisp tender.
- When the cauliflower is ready, dump it into a colander in the sink and run cold water over it. Then put it in the mixing bowl with the apricots and spices and stir to combine.
- Peel and dice the onion.
- Mince the garlic.
- Over medium high heat, heat the oil until hot in a large sauté pan that has a lid. Set the lid aside until later.
- Add the diced onions and sauté about 5 minutes until they are transparent.
- Add the minced garlic and continue cooking for a minute.
- Reduce the heat to medium. Dump the cauliflower mixture into the sauté pan. Sprinkle the salt over the mixture. Stir to combine.
- Add the broth.
- Add the chickpeas and coconut milk, stir, and cover the pan. Continue cooking over medium heat for about ten or twelve minutes until everything is hot and the cauliflower is the texture you like.
- Serve with couscous, rice or quinoa.
Notes
Turmeric will stain your countertops and wooden kitchen surfaces. Don't put your utensils directly on the counter if you are using turmeric.
You can add some diced, stir-fried chicken to this meal for extra flavor.
I found this a little dry and when I reheated the leftovers, I added coconut milk. It's really good with the coconut milk included.
Nutrition
Calories: 91kcal | Carbohydrates: 12g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 366mg | Potassium: 297mg | Fiber: 2g | Sugar: 7g | Vitamin A: 479IU | Vitamin C: 23mg | Calcium: 27mg | Iron: 1mg