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Cauliflower and Chickpea Tagine

Cauliflower and Chickpea Tagine

  • Makes
    4 to 6 servings
  • Cook Time
    30 minutes
  • Rating

A tagine is a shallow Moroccan earthenware pot with a conical lid. The term also refers to the stew cooked in the vessel. Here, however, we use the more common Dutch oven to simmer a cauliflower and chickpea “tagine,” and we season it with ras el hanout, a complex Moroccan blend of warm and pungent spices. If ras el hanout isn’t available, a simple mixture of ground cumin and cinnamon also delivers a delicious, richly aromatic dish. Serve with couscous or flatbread.

Tip

Don’t be shy about cooking the tomato paste until it browns. The caramelization develops compounds that help build a solid flavor base for the stew.

Ingredients
  • 2

    tablespoons extra-virgin olive oil, plus more to serve

  • 1

    medium yellow onion, chopped

  • ¼

    cup tomato paste

  • 2- to 2½-pound head cauliflower, trimmed and cut into ½- to 1-inch florets

  • 2

    tablespoons ras el hanout OR 1 tablespoon ground cumin, plus ½ teaspoon ground cinnamon

  • Kosher salt and ground black pepper

  • 15½-ounce can chickpeas, rinsed and drained

  • 2

    tablespoons lemon juice

  • Chopped fresh mint, to serve

Step 1

In a large Dutch oven over medium-high, heat the oil until shimmering. Add the onion and cook, stirring occasionally, until softened and beginning to brown, 5 to 7 minutes.

Add the tomato paste and cook, stirring, until beginning to brown, about 1 minute.

Pour in 2 cups water and scrape up the browned bits, then stir in the cauliflower, ras el hanout and ½ teaspoon each salt and pepper.

Bring to a simmer, cover and cook, stirring occasionally, until the cauliflower is crisp-tender, 5 to 6 minutes.

Step 2

Stir in the chickpeas, re-cover and cook until the cauliflower is fully tender, about another 5 minutes.

Off-heat, stir in the lemon juice, then taste and season with salt and pepper. Serve drizzled with additional oil and sprinkled with mint.

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