Chickpea & Roast Veggie Apricot Tagine with Cauliflower Rice Recipe
Chickpea & Roast Veggie Apricot Tagine with Cauliflower Rice Recipe
Packed with nutritious chickpeas, veggies and flavour to boot, this vegetarian tagine helps maintain healthy energy levels and tastes delicious!
Servings
Prep time
Cook time
Recipe
Ingredients
- 500g root vegetables (carrots, sweet potato or pumpkin), cut into large cubes
- Olive oil
- Pinch salt & pepper
- 1 onion, finely diced
- 2 cloves garlic, minced
- 1 tsp ground turmeric
- ½ tsp chilli flakes
- ½ tsp cinnamon
- 1 tsp ground ginger
- 1 tsp ground cumin
- 10 dried apricots, sliced
- 2 tsp honey or maple syrup
- 1 cup water, vegetable stock or bone broth
- Handful coriander, roughly chopped + extra, to serve
- 1½ cups cooked chickpeas or 400g can, drained
- Juice & zest 1 small lemon
- Handful flaked almonds, toasted
- 1 large cauliflower, roughly chopped
- Natural yoghurt or chutney, to serve
Method
- Preheat oven to 180°C and line a baking tray with baking paper.
- Toss diced root vegetables in some olive oil and sea salt and bake for 30–35 mins until cooked through.
- While the vegetables are cooking, add olive oil, onion and garlic to a large saucepan and sauté for 8 mins.
- Add spices, apricots, honey and stock and simmer on low heat with the lid on for another 8 mins. Add more stock or water if needed.
- Add coriander and chickpeas and simmer for a further 10 mins.
- While tagine is simmering, pulse cauliflower in a food processor in 3 separate lots. Pulse until you have a rice consistency, but be careful not to over pulse it.
- Heat some olive oil in a frying pan and cook the cauliflower in 2 separate lots. Season with salt and pepper then transfer to a serving dish.
- Transfer tagine to a serving bowl and top with extra coriander and flaked almonds.
- Serve tagine alongside cauliflower rice, roast vegetables and either a natural yoghurt or chutney.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
