Cauliflower Chickpea Tagine

If you have a tagine, by all means use it! But you can also make this hearty, spicy Moroccan stew in a regular pot.

Yield: 6 servings

Time: 1 hour


  • tagine, Dutch oven, or large pot with lid
  • wooden spoon


  • 1 T olive oil
  • 1 large onion, thinly sliced
  • 3 cloves garlic, sliced
  • salt
  • 1 large head cauliflower, broken into florets
  • 3 carrots, thinly sliced
  • 2 c chickpeas, soaked and cooked or canned and drained
  • 2 c crushed or diced tomatoes, with juice
  • 1 c vegetable broth
  • ¼ c raisins
  • 1½ t cumin
  • 1 stick cinnamon or 1 t ground cinnamon
  • 1 t turmeric
  • ½ t harissa or a dash of cayenne
  • ½ c toasted almonds, slivered or chopped


Heat the oil over medium heat, add onions, and sauté for about 5 minutes, until translucent. Add garlic and a dash of salt and sauté another minute.

Add everything except the almonds and bring to a boil. Lower heat, cover, and simmer for an hour.

Remove cinnamon stick, top with almonds, and serve over your favorite grain.


The Urban VeganRecipe adapted from The Urban Veganread my review.

Buy it: |


Abbreviations  |  Conversions  |  Cooking tips

Cauliflower chickpea tagine