Chickpea and Cauliflower Tagine


This is a really great mid-week supper, as it’s very quick to make, filling and nutritious. The leftovers will keep very well, and I find that kids love it, so what I tend to do is freeze any leftovers in small portions for my daughter, which is so useful to be able to pull out of the freezer and defrost when we’re in a hurry, or if I need to pack her a last-minute lunch for nursery.


  • a handful of flaked almonds
  • 2 tbsp vegetable oil
  • 1 onion, diced
  • 1 carrot, peeled and diced
  • 3 garlic cloves, finely chopped
  • 1 red pepper, deseeded and diced
  • 2 tsp harissa paste
  • ¼ tsp ground cinnamon
  • tsp ground cumin
  • tsp ground coriander
  • 1 small cauliflower, cut into bite-sized pieces
  • 1 × 400 g tin chopped tomatoes
  • 500 ml vegetable stock
  • 1 × 400 g tin chickpeas, drained
  • ½ tsp agave syrup
  • 6 dried apricots, chopped
  • salt and black pepper to season
  • a handful of coriander, finely chopped, to serve


  1. Heat the oven to 180°C/fan 160°C/gas mark 4.
  2. Spread the flaked almonds over a baking sheet and toast in the oven for 3–4 minutes until golden brown. Remove from the oven and set aside to cool.
  3. Heat the vegetable oil in a large saucepan over a medium heat. Add the onion, carrot, garlic and red pepper and sauté for 3–4 minutes until the onion is soft and turning translucent, then add the harissa, cinnamon, cumin and ground coriander. Mix well.
  4. Add the cauliflower, followed by the tinned tomatoes, vegetable stock, chickpeas, agave syrup and apricots. Season with salt and black pepper, then stir to combine everything.
  5. Bring the mixture to the boil, then reduce the heat and simmer, stirring occasionally, for 20 minutes, or until the cauliflower is tender. Remove from the heat and check the seasoning.
  6. Serve the tagine piping hot, with couscous, and the chopped coriander and toasted almonds scattered over the top.