Vegan Cauliflower Tagine With Chickpeas
Warm spices mingle with vegetables, golden raisins, olives and chickpeas to make this Moroccan Cauliflower Tagine a delicious vegan dinner!
Ingredients
For the Tagine
- 1 large cauliflower cut into florets – about 2 lbs. / 900g
- 1 medium red onion cut into thick wedges (for roasting) – 150g
- 2 tablespoons olive oil divided – 30mL
- 1 teaspoon cumin seeds 2g
- ½ teaspoon ground turmeric 1g
- 1 teaspoon smoked paprika 2g
- Salt and black pepper to taste
- 1 medium yellow onion chopped (for sauce) – 150g
- 3 cloves garlic minced – 9g
- 1 teaspoon ground coriander 2g
- 1 teaspoon ground cinnamon 2g
- 1 tablespoon harissa paste 15g
- 1 14-ounce can chickpeas drained and rinsed, 400g
- ⅓ cup golden raisins 50g
- 100 grams pitted green olives 3 ½ ounces
- 1 14-ounce can chopped tomatoes 400g
- 1 cup water 240mL
- 1 tablespoon maple syrup 15mL
- 1 small bunch fresh parsley chopped – about ¼ cup / 15g
- ¼ cup toasted almonds roughly chopped – 30g
For Serving
- Couscous prepared according to package – about 2 cups cooked / 350g
- Tahini-yogurt sauce mix equal parts tahini and vegan yogurt with a squeeze of lemon juice and pinch of salt
Instructions
- Preheat the oven to 425°F (220°C). On a large baking sheet, toss the cauliflower florets and red onion wedges with 1 tablespoon olive oil, cumin seeds, turmeric, smoked paprika, salt, and black pepper. Roast for 30–35 minutes, turning halfway, until tender and charred on the edges.
- Meanwhile, heat the remaining 1 tablespoon olive oil in a large pan over medium heat. Add the chopped yellow onion and cook for 8–10 minutes until softened. Stir in the garlic, coriander, cinnamon, and harissa paste, and cook for 1 minute until fragrant.
- Add chickpeas, golden raisins, olives, tomatoes, water, maple syrup, and a pinch of salt and black pepper. Stir well and bring to a boil. Lower heat and simmer uncovered for 10 minutes, stirring occasionally, until slightly thickened.
- Stir the roasted cauliflower and red onion into the sauce. Taste and adjust seasoning with more salt or pepper as needed.
- Spoon the tagine over couscous. Top with dollops of tahini-yogurt sauce, a sprinkle of chopped parsley, and the toasted almonds for crunch.
Notes
- Refrigerator: Transfer leftovers to an airtight container and refrigerate for up to 4 days.
- Freezer: Freeze this Moroccan tagine for up to 3 months in a freezer bag or airtight container. Thaw in the fridge before reheating.
- To reheat: Warm up leftovers in a pan on the stovetop over medium heat or heat individual bowls in the microwave.
Nutrition
Calories: 468kcal | Carbohydrates: 65g | Protein: 17g | Fat: 19g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 0.003g | Sodium: 661mg | Potassium: 1420mg | Fiber: 17g | Sugar: 25g | Vitamin A: 543IU | Vitamin C: 118mg | Calcium: 209mg | Iron: 6mg