Cauliflower and Chickpea Tagine with Ras el Hanout
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Ingredients
- 1 cauliflower, cut into florets
- 400 g chickpeas, drained and rinsed
- 1 onion, finely chopped
- 2 garlic cloves
- 2 tsp ras el hanout
- 400 g chopped tomatoes
- 200 ml vegetable stock
- 2 tbsp olive oil
- 2 tbsp fresh coriander, chopped
Nutrition (per serving)
- Calories
- 267 kcal
- Protein
- 12.2 g
- Carbohydrate
- 27.3 g
- of which sugars
- 9.2 g
- Fat
- 10.3 g
- of which saturates
- 1.5 g
- Fibre
- 11.4 g
- Salt
- 0.84 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the olive oil in a wide pan and cook the onion for 5 minutes until soft, then stir in the garlic and ras el hanout and cook for 1 minute.
- 2
Add the cauliflower florets and cook, stirring, for 2 minutes to coat in the spices.
- 3
Pour in the chopped tomatoes and vegetable stock, cover and simmer for 15 minutes until the cauliflower is almost tender.
- 4
Stir in the chickpeas and cook uncovered for a further 5 minutes.
- 5
Scatter with the fresh coriander and serve hot.
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