Roasted Cauliflower, Apricot & Chickpea Tagine (Vegan)

Ingredients

• 600 gCauliflower florets
• 400 gCanned chickpeas, drained and rinsed
• 150Dried apricots, halved
• 1Large onion, diced
• 4Garlic cloves, minced
• 1 tbspFresh ginger, grated
• 4 tbspOlive oil
• 2 tspGround cumin
• 1 tspGround cinnamon
• 1 tspSweet paprika
• 0.5 tspGround turmeric
• 1 tbspTomato paste
• 800 mlVegetable broth
• 1Bay leaf
• 100 gGreen olives, pitted
• 1 tspSalt
• 0.5 tspBlack pepper
• 1 tbspLemon juice
• 3 tbspFresh cilantro, chopped

Instructions

1. 1

   Roast cauliflower: Preheat oven to 200°C (400°F). Toss cauliflower florets with 2 tbsp olive oil. Spread on a baking sheet and roast for 25–30 minutes until golden and caramelized. Set aside.

2. 2

   Sauté onion: Heat remaining 2 tbsp olive oil in a large tagine or pot over medium heat. Add diced onion and cook until softened, about 5 minutes.

3. 3

   Add aromatics and spices: Add minced garlic, grated ginger, ground cumin, ground cinnamon, sweet paprika, and ground turmeric. Cook until fragrant, about 1–2 minutes.

4. 4

   Build the tagine: Stir in tomato paste and cook for 1 minute. Add vegetable broth and bay leaf. Bring to a simmer.

5. 5

   Combine and simmer: Add roasted cauliflower, drained chickpeas, halved dried apricots, and green olives. Season with salt, black pepper, and lemon juice. Simmer uncovered for 15–20 minutes until flavors meld and sauce thickens slightly.

6. 6

   Finish and serve: Remove bay leaf and taste for seasoning. Adjust as needed. Garnish with fresh cilantro and serve hot.