Moroccan•healthy
Cauliflower Carrot Vegetable Tagine
This recipe for vegetable tagine makes a hearty Moroccan dish with carrots, cauliflower, and chickpeas in a flavorful, aromatic stew.
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 tbsp olive oil or ghee
- 1 medium yellow onion (diced)
- 3 cloves garlic (minced)
- 2 tsp turmeric powder
- 1 tsp kosher salt
- 1 tsp ground cumin
- 1 tsp ground cinnamon
- 1/2 tsp cayenne powder
- 1/2 tsp ground black pepper
- 4 cups cauliflower florets
- 3 carrots (peeled and sliced diagonally)
- 14 oz chickpeas (rinsed and drained)
- 2 tbsp honey
- 1 tbsp rose water
- 1/4 cup cilantro (chopped)
- 1 lemon (cut into wedges)
Instructions
- 1
In a deep skillet, Dutch oven or tagine, heat the oil over medium heat. Saute the onion and garlic until soft. Add the turmeric, salt, cumin, cinnamon, cayenne and black pepper, stirring to incorporate.
- 2
Add the cauliflower, carrots and 1 1/2 cups water. Cover and turn heat to low, simmer for 15 minutes. Remove the lid, add the chickpeas, stir through and cook another 5 minutes.
- 3
Before serving drizzle the honey and sprinkle the rose water over vegetables, stir and top with cilantro. Serve with lemon wedges.