Vegan Cauliflower Tagine With Chickpeas
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Jessica in the Kitchen · by Jessica from Jessica in the Kitchen★ 5.0 (3)

Vegan Cauliflower Tagine With Chickpeas

NUTRITION · PER SERVING65M COOK
CAL 34%·PRO 45%
CARBS 89G53% OF CAL
18G FIBER43G OTHER27G TOTAL SUGAR
FAT 29G39% OF CAL
4G SAT25G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A Moroccan stew of cauliflower and chickpeas seasoned with warm spices, golden raisins, and olives. Aromatic and satisfying.

mainmoroccanbeansdairy freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 4
  • 1 large cauliflower (cut into florets – about 2 lbs. / 900g)
  • 1 medium red onion (cut into thick wedges (for roasting) – 150g)
  • 2 tablespoons olive oil (divided – 30mL)
  • 1 teaspoon cumin seeds (2g)
  • ½ teaspoon ground turmeric (1g)
  • 1 teaspoon smoked paprika (2g)
  • Salt and black pepper (to taste)
  • 1 medium yellow onion (chopped (for sauce) – 150g)
  • 3 cloves garlic (minced – 9g)
  • 1 teaspoon ground coriander (2g)
  • 1 teaspoon ground cinnamon (2g)
  • 1 tablespoon harissa paste (15g)
  • 1 14-ounce can chickpeas (drained and rinsed, 400g)
  • ⅓ cup golden raisins (50g)
  • 100 grams pitted green olives (3 ½ ounces)
  • 1 14-ounce can chopped tomatoes (400g)
  • 1 cup water (240mL)
  • 1 tablespoon maple syrup (15mL)
  • 1 small bunch fresh parsley (chopped – about ¼ cup / 15g)
  • ¼ cup toasted almonds (roughly chopped – 30g)
  • Couscous (prepared according to package – about 2 cups cooked / 350g)
  • Tahini-yogurt sauce (mix equal parts tahini and vegan yogurt with a squeeze of lemon juice and pinch of salt)
PREP
20M
SODIUM
1077MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.