Moroccan

Moroccan Roasted Cauliflower and Chickpea Tagine

Name: Moroccan Roasted Cauliflower and Chickpea Tagine
Total time: 45 min
Cuisine: Moroccan
Ingredients: 600g cauliflower; 400g chickpeas (canned); 50g apricots (dried); 400ml canned tomatoes (crushed); 30g almonds (sliced); 200ml vegetable bouillon

45minMediumVeggieVeganDairy-freeNut-free

A fragrant, slow-cooked stew bursting with warm spices and apricots for a touch of sweetness.

Ingredients

Vegetables & Fruits

600gcauliflower

Extras

400gchickpeas (canned)
50gapricots (dried)
400mlcanned tomatoes (crushed)
30galmonds (sliced)
200mlvegetable bouillon

Instructions

1
Cut cauliflower into florets and roast at 200°C for 20 minutes.
2
In a pot, combine canned tomatoes, vegetable bouillon, and chopped apricots.
3
Add chickpeas and simmer for 15 minutes.
4
Stir in the roasted cauliflower.
5
Serve warm topped with toasted almonds.

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