Cauliflower and Beet Tagine
A hearty plant-forward stew made with beets, cauliflower, chickpeas, tomatoes and spices served with couscous.
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Cauliflower and Beet Tagine
A hearty plant-forward stew made with beets, cauliflower, chickpeas, tomatoes and spices served with couscous.
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| Servings |
| 4 |
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Ingredients
- 1Tbsp olive oil
- 1 small oniondiced
- 1clove garliccrushed
- 1pinch ground black pepper
- 1/2tsp ground ginger
- 1/2tsp cinnamon
- 1head fresh cauliflower trimmed and cut into florets
- 1 1/2cups canned diced tomatoes
- 1Tbsp tomato paste
- 2tsp maple syrup
- 1 2/3cup vegetable brothlow sodium
- 3small beets (raw)peeled and cubed
- 2cups chickpeasdrained and rinsed
- 3cups cooked couscous
Instructions
- Heat the olive oil in a pan. Add the onion, garlic and spices and cook gently together until soft.
- Add the cauliflower, mix well, and cook for 5 minutes.
- Add the tomatoes, tomato paste and maple syrup, then bring to the boil.
- Add the broth and simmer until the cauliflower is just tender (approximately 10 minutes).
- Add the beets and chickpeas and cook for 5 more minutes. The liquids should be reduced and form a sauce around the vegetables.
- Serve over couscous prepared according to package directions.