Chickpea and Cauliflower Tagine

Charmaine Lu -
  • 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