ROASTED CAULIFLOWER, APRICOTS AND CHICKPEA TAGINE (VEGAN)
all you need is around 10 fixings plus or minus and 30 minutes. Minimalist bread cook, I know!
Back to this
tagine, it's fantastically scrumptious and somewhat fruity. It has the perfect
measure of sweet and appetizing and as I revealed to you it's amazingly fast to
plan. I love cauliflower however to be
straightforward I don't cook it all the time! Each time I broil cauliflower I
let myself know, "gracious this is delicious, for what reason don't I cook
cauliflower all the more frequently!" Hopefully I will concoct more plans
that contain simmered cauliflower later on.
enjoy!
INGREDIENTS
Serves 4
●
1 x 400 gr can chickpea, rinsed and drained
●
150 ml vegetable stock
●
100 gr dried
apricots
●
2 large onions, sliced
●
2 garlic cloves, peeled and crushed
●
2 tablespoons olive oil and more to roast the cauliflower
●
½ teaspoon ground turmeric
●
½ teaspoon ground ginger
●
½ teaspoon ground cumin
●
½ teaspoon ground coriander
●
½ teaspoon
salt
●
600 gr cauliflower florets
●
Cooked couscous, to serve
●
Chopped coriander to serve
●
Ground roasted almonds, to serve
METHOD
• Preheat
the oven to 200 C.
• Place all the fixings in a huge pot with the exception of the
cauliflower and heat to the point of
boiling over high warmth. Decrease the warmth to medium=low, spread with a
cover and let to stew delicately. Mix once in a while.
• Meanwhile, broil the cauliflower florets. Spot the
cauliflower florets in a huge cooking plate, shower with a touch of olive oil
and sprinkle with a touch of salt. Move in the stove until delicate and
brilliant, around 25 to 30 minutes.
Reviewed by Haitham BT
on
October 20, 2020
Rating:
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