MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Vegan Cauliflower Tagine With Chickpeas
Categories: Moroccan, North afric, Stews
Yield: 4 Servings

1 lg Cauliflower (2 lb) (900 g);
- cut into florets
1 md Red onion (150 g); cut into
- thick wedges, for roasting
2 tb Olive oil (30 ml); divided
1 ts Cumin seeds (2 g)
1/2 ts Ground turmeric (1 g)
1 ts Smoked paprika (2 g)
Salt & black pepper;
- to taste
1 md Yellow onion (150 g);
- chopped, for sauce
3 cl Garlic (9 g); minced
1 ts Ground coriander (2 g)
1 ts Ground cinnamon (2 g)
1 tb Harissa paste (15 g)
14 oz Can chickpeas (400 g);
- drained & rinsed
1/3 c Golden raisins (50 g)
100 g Green olives (3-1/2 oz);
- pitted
14 oz Can chopped tomatoes
- (400 g)
1 c Water (240 ml)
1 tb Maple syrup (15 ml)
1 bn Fresh parsley (1/4 c)
- (15 g); chopped
1/4 c Toasted almonds (30 g);
- roughly chopped
2 c Cooked couscous (350 g)
Tahini Yogurt Sauce

Preparation time: 20 minutes
Cooking time: 45 minutes

Warm spices mingle with vegetables, golden raisins, olives and
chickpeas to make this Moroccan Cauliflower Tagine a delicious vegan
dinner!

Preheat the oven to 425?F (220?C). On a large baking sheet, toss the
cauliflower florets and red onion wedges with 1 tb olive oil, cumin
seeds, turmeric, smoked paprika, salt, and black pepper. Roast for 30
to 35 minutes, turning halfway, until tender and charred on the edges.

Meanwhile, heat the remaining 1 tb olive oil in a large pan over
medium heat. Add the chopped yellow onion and cook for 8 to 10
minutes until softened. Stir in the garlic, coriander, cinnamon, and
harissa paste, and cook for 1 minute until fragrant.

Add chickpeas, golden raisins, olives, tomatoes, water, maple syrup,
and a pinch of salt & black pepper. Stir well and bring to a boil.
Lower heat and simmer uncovered for 10 minutes, stirring
occasionally, until slightly thickened.

Stir the roasted cauliflower and red onion into the sauce. Taste and
adjust seasoning with more salt or pepper as needed.

Spoon the tagine over couscous. Top with dollops of tahini-yogurt
sauce, a sprinkle of chopped parsley, and the toasted almonds for
crunch.

Tahini Yogurt Sauce:

Mix equal parts tahini and vegan yogurt with a squeeze of lemon juice
and pinch of salt.

Recipe by Jessica Hylton

Recipe FROM: <https://jessicainthekitchen.com/moroccan-tagine/>

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