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Midweek Roasted Cauliflower Tagine

Posted by Charlotte Nutland on
Midweek Roasted Cauliflower Tagine

What you will need? 

  • 2 x Tins Chickpeas rinsed and drained 
  • 500ml of vegetable stock 
  • 2 handfuls of chopped apricots 
  • 2 large onions 
  • 3 garlic cloves 
  • 1 cup of red lentils
  • Few generous handfuls of spinach 
  • 2 table spoons of olive oil
  • 1/2 tsp turmeric 
  • 1/2 tsp ground ginger
  • 1/2 tsp cumin
  • 1/2 coriander 
  • 2 teaspoons of harissa paste
  • 1/2 salt 
  • 1 cauliflower chopped 
  • Enjoy with couscous (we love Merchant for ease) flaked almonds and some roughly chopped coriander. 

How do we do it? 

  • Preheat Oven to 200c. Pop the chopped cauliflower into a large roasting tray with salt and olive oil and cook for around 30 minutes until golden and sweet. 
  • Whilst this is cooking add all your ingredients into a pan. Add the garlic and onions first allow to go golden. The spices next and leave them to cook whilst stirring for a minute or two. Next add the chickpeas, lentils, stock, apricots and cook for around 30 minutes. Add spinach right at the end. 
  • Pop in the cauliflower at the end and stir, top with a few more chopped apricots, coriander and flaked almonds. 
  • Serve on a bed of Quinoa. We love Merchant 

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