Chickpea and Cauliflower Tagine

Name: Chickpea and Cauliflower Tagine
Yield: Serves 6
Ingredients: a handful of coriander, finely chopped, to serve; 500 ml vegetable stock; 1½ tsp ground coriander; 1 small cauliflower, cut into bite-sized pieces; 1½ tsp ground cumin; 1 red pepper, deseeded and diced; 1 × 400 g tin chopped tomatoes; 6 dried apricots, chopped; salt and black pepper to season; ½ tsp agave syrup; 2 tsp harissa paste; ¼ tsp ground cinnamon; 3 garlic cloves, finely chopped; 1 × 400 g tin chickpeas, drained; 2 tbsp vegetable oil; a handful of flaked almonds; 1 carrot, peeled and diced; 1 onion, diced

Preparation info

Serves
6

Difficulty
Easy

Appears in

The Vegetarian Kitchen

By Prue Leith and Peta Leith

Published 2019

About

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.