I especially liked the way the raisins plumped up during the cooking. They added a hint of sweetness that contrasted with the spice of the cayenne pepper.
Cauliflower-Chickpea Tagine
source: Big City Cooking
Ingredients
1 tbsp olive oil
1 large onion, thinly sliced
3 garlic cloves, slices
1 head of cauliflower, broken into florets
3 carrots, sliced thinly
1 15-oz can of chickpeas, drained (I used 2 cups of cooked dried chickpeas)
1 15-oz can of crushed tomatoes
1 cup vegetable broth
1/4 cup raisins
1/4 tsp cinnamon
1 tsp turmeric
1 1/2 tsps cumin
1/2 tsp cayenne
In a large pot, heat oil over medium heat, and sauté onions until translucent. Add garlic and sauté another minute. Add remaining ingredients. Bring to a boil, then lower to simmer. Cook covered for about an hour, or until all vegetables are soft. Serve over whole wheat couscous.
5 comments:
This looks awesome! I will be making it very soon! Thanks!
WHOA YUM! This is totally up my alley! Starred! Thanks!!
This looks delicious and I've been eyeing the recipe myself! Great job!
Do you have a tagine? I really want one!
so glad you tried this recipe. It really is tastey!
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