Cauliflower, Chickpea & Pomegranate Tagine
Updated: Jan 25, 2019
Brassica vegetables such as cauliflower are nutrient rich powerhouses that are loaded with disease-fighting vitamins, minerals and phytochemicals. A majority of brassicas beneficial effects are linked to their unique phytochemicals which have antioxidant, anti-inflammatory, and lipid and blood sugar lowering effects. This makes cauliflower an excellent food choice for helping prevent chronic diseases such as cancer, cardiovascular disease and type-2 diabetes.
1 onion, finely sliced
1 tsp cumin seeds
1 tsp coriander
1 tsp turmeric
Pinch sea salt and pepper
2 cups vegetable stock
1 1/2 cups cooked chickpea
3 cloves garlic
½ large head cauliflower, cut into large florets
1 lemon, juice and zest
Handful fresh coriander, roughly chopped, include stems
Saute onions and garlic in a large pot or tagine until they start to soften.
Add cumin, coriander, turmeric, salt and pepper, and stock and then bring it to the boil. Return to a simmer and add chickpeas and cauliflower and cook for 30 minutes.
Toss your cauliflower, and then add lemon juice and zest and then cook uncovered for another 5-10 minutes, until the liquid has absorbed.
Toss through pomegranate seeds and fresh coriander.
Delicious served with steamed rice, quinoa or flat bread, with some yoghurt.