Name: Chickpea and Cauliflower Tagine
Cook time: 35 min
Yield: 4
Cuisine: Australian
Ingredients: 2 tbsp olive oil; 1 sliced onion; 2 sliced celery stalks; 2 chopped garlic cloves; 1 cauliflower, chopped into florets; 2 x 400g tins of chickpeas, drained; 1 tbsp harissa paste; 1 tbsp cumin; 1 preserved lemon, chopped; 1 tbsp tomato paste; 750ml veg stock; 1 lemon, juice only; 15g chopped coriander; ½ tsp sumac

Ingredients
Method

Ingredients

Method

2 tbsp olive oil
1 sliced onion
2 sliced celery stalks
2 chopped garlic cloves
1 cauliflower, chopped into florets
2 x 400g tins of chickpeas, drained
1 tbsp harissa paste
1 tbsp cumin
1 preserved lemon, chopped
1 tbsp tomato paste
750ml veg stock
1 lemon, juice only
15g chopped coriander
½ tsp sumac

Heat the oil in a casserole dish and gently cook the onion, celery and garlic for 8 mins to soften. Stir in the cauliflower and chickpeas, add the cumin and harissa, and stir to coat everything in the spices.
Add the tomato puree, preserved lemon, stock and some seasoning, then simmer - covered - for about 25 mins or until the vegetables are tender. Stir in the lemon juice, scatter with the sumac and coriander, and serve with cooked couscous.

35 mins

4 serving

Do you know your wine personality? If your answer is no, take our quiz to find out which wines to pick up next and build your box!

Build my box