A tagine is an earthenware pot from North African cuisine that is used to cook tagine, a warm, spicy stew that is often served with couscous. The best part about tagine cooking is you can throw all your ingredients in the pot, cover, and let it cook until it's done. But, even if you don't have a tagine, you can make this cauliflower and chickpea tagine! This hearty stew has a spicy, slightly sweet tomato base that is packed with tender cauliflower and chickpea. It's perfect for serving with flatbread and your favorite grains.
Cauliflower and Chickpea Tagine [Vegan, Gluten-Free]
- 1-2 tablespoons extra virgin olive oil
- 1 small onion coarsely chopped
- 1 clove garlic, crushed
- 1 teaspoon coriander seeds
- 1 teaspoon coconut sugar
- 1 15.5-ounce can chickpeas
- 1/2 cauliflower trimmed into small florets
- 1/2 cup water
- 1 13.5-ounce can diced tomatoes
- 2 teaspoons Moroccan seasoning
- Salt and pepper, to taste
- Bunch of parsley, roughly chopped
- 1/2 preserved lemon finely chopped (see notes)
- Heat your oil at the base of your tagine dish ( or saucepan with a lid if not using a tagine).
- Add your onion and fry off for 2-3 minutes until softened.
- Add crushed garlic, coriander seeds, and coconut sugar and cook for another 2-3 minutes.
- Add your chickpeas and cauliflower florets and Moroccan seasoning. Toss well to combine.
- Season with salt and pepper as you go.
- Add can of tomatoes and 1/2 cup water ( or just enough water to cover the florets, it may be more or less depending on your dish).
- Bring liquid to boil, reduce heat, and cover with lid. Let simmer covered for 20 minutes until the cauliflower is tender.
- Toss in half your parsley and your chopped preserved lemon and let cook for another 5 minutes.
- Adjust seasoning with salt and pepper.
- Garnish with extra parsley and serve with brown rice, flat bread, or couscous.
Adapted from Vegetarian Tagines and Couscous by Ghillie Basan. You can use the juice of 1 lemon instead of preserved lemon if you can not find it but will not be as sweet.