This past weekend was the sunniest we've seen in London in ages, truly feeling like summer. We had our first picnic in the park with Laelia, who was fascinated by the ducks and baby swans but found the grass a bit frightening. Do all babies have a fear of grass? We enjoyed chocolate chip cookies and batbouts filled with chicken, preserved lemons, and olive tagine. I'm already looking forward to more sunny days and preparing more picnic-friendly recipes. It was such a delightful experience.
Today, however, the weather isn't as kind. It's not particularly cold, but the sky is overcast and quite dreary, which is a real mood dampener. To counter this gloomy atmosphere, I decided to bring some sunshine into my kitchen by cooking a delicious vegan tagine. You should try it too! The best part is that you only need around 10 ingredients and about 30 minutes.
Now, about this tagine: it’s incredibly flavorful with a hint of fruitiness, striking a perfect balance between sweet and savory. As I mentioned, it’s unbelievably quick to make. I love cauliflower, but I don’t cook it very often. Every time I roast it, I think, “This is delicious! Why don’t I do this more often?” Hopefully, I'll create more recipes featuring roasted cauliflower in the future. Enjoy!
Ingredients : (Serves 4)
- - 1 can (400g) chickpeas, rinsed and drained
- - 150ml vegetable stock
- - 100g dried apricots
- - 2 large onions, sliced
- - 2 garlic cloves, peeled and crushed
- - 2 tablespoons olive oil, plus extra for roasting the cauliflower
- - ½ teaspoon ground turmeric
- - ½ teaspoon ground ginger
- - ½ teaspoon ground cumin
- - ½ teaspoon ground coriander
- - ½ teaspoon salt
- 1 large cauliflower, cut into florets (about 600g)
- Cooked couscous or bread, for serving
- Chopped coriander, for serving
- Ground roasted almonds or almond flakes, for serving
Method :
1. Preheat your oven to 200°C.
2. In a large saucepan, heat 2 tablespoons of olive oil over high heat. Add the sliced onions, chickpeas, dried apricots, crushed garlic, ground turmeric, ground ginger, ground cumin, ground coriander, and salt. Stir well and bring to a boil. Reduce the heat to medium-low, cover with a lid, and let it simmer gently, stirring occasionally.
3. While the tagine is simmering, prepare the cauliflower. Place the cauliflower florets on a large roasting tray, drizzle with olive oil, sprinkle with a bit of salt, and toss to coat. Roast in the preheated oven for 25 to 30 minutes, or until tender and golden.
4. Once the cauliflower is done roasting, add it to the simmering chickpea and apricot mixture. Check the consistency of the tagine and add a few tablespoons of vegetable stock or water if needed. Cook for an additional 5 minutes, then taste and adjust the seasoning if necessary.
5. Serve the tagine with cooked couscous or bread. Garnish with chopped coriander and ground roasted almonds or almond flakes if desired.
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