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Vegan

Vegan Tagine

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.

Serves 4

Difficulty
Easy
Preparation Time
Less than 30 minutes
Cooking Time
30 minutes to 1 hour
Calories Per Serving
540
Bob's  Kitchen Recipe Card

Ingredients for  4  Servings

  • 400g
    Chickpeas, rinsed and drained
  • 150ml
    Vegetable stock
  • 100g
    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
    Cauliflower florets

  • To Serve

  • 200g
    Couscous, cooked according to packet instructions
  • 2 tbsp
    Roasted flaked almonds
  • 1 tbsp
    Chopped fresh coriander

Approximate Times

  • Preparation :
    Less than 30 minutes
  • Cooking :
    30 minutes to 1 hour

Method

  1. Preheat the oven to 220°C/Fan 200°C/Gas 7.
  2. 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.
  3. 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.
  4. 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.