Chickpea & Roast Veggie Apricot Tagine with Cauliflower Rice Recipe

Chickpeas will provide you with plenty of fibre which is important for keeping your cholesterol levels down, and iron and B vitamins to support red blood cell production and healthy energy levels. Cauliflower is a great source of sulfur compounds that assist liver detoxification and is needed to make glutathione our body’s main antioxidant.

Serves: 4

GF, V

=R1=

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.