Vegetable and Chickpea Tagine With Couscous

Name: Vegetable and Chickpea Tagine With Couscous
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6 servings
Cuisine: Kosher,Moroccan
Ingredients: 2 tablespoons extra-virgin olive oil; 1 small onion, peeled and chopped (about 1 cup; 165 grams); 4 large cloves garlic, peeled, smashed, and chopped; 1 1/2 teaspoons cumin; 1 teaspoon ground ginger; 1 teaspoon ground cinnamon; 1 large sweet potato, peeled and cut into 1-inch chunks (about 2 cups; 350 grams); 2 cups (475 milliliters) vegetable stock; 4 cups (325 grams) cauliflower florets; 1 (15-ounce) can (425 grams) chickpeas, drained; 1 (14.5-ounce) can (411 grams) diced tomatoes with juice; Sea salt and freshly ground black pepper to taste; Freshly ground black pepper, to taste; 1 1/2 cups (355 milliliters) water; 1 tablespoon extra-virgin olive oil; 1 1/2 cups (260 grams) regular or whole-wheat couscous; Harissa, slivered almonds or whole cashews, golden raisins, and finely chopped parsley, for garnish

A vegan Moroccan vegetable and chickpea tagine, featuring cauliflower, sweet potato, and aromatic spices, is served over couscous.

⭐ 4.2 (36 reviews) Prep: 15 minCook: 40 minTotal: 55 minYields: 6 servings

Category Tags:

Dinner Entree Lunch Side Dish

Cuisine Tags:

Kosher Moroccan

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Ingredients

For the Vegetable Tagine:

2 tablespoons extra-virgin olive oil
1 small onion, peeled and chopped (about 1 cup; 165 grams)
4 large cloves garlic, peeled, smashed, and chopped
1 1/2 teaspoons cumin
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1 large sweet potato, peeled and cut into 1-inch chunks (about 2 cups; 350 grams)
2 cups (475 milliliters) vegetable stock
4 cups (325 grams) cauliflower florets
1 (15-ounce) can (425 grams) chickpeas, drained
1 (14.5-ounce) can (411 grams) diced tomatoes with juice
Sea salt and freshly ground black pepper to taste
Freshly ground black pepper, to taste

For the Couscous:

1 1/2 cups (355 milliliters) water
1 tablespoon extra-virgin olive oil
1 1/2 cups (260 grams) regular or whole-wheat couscous
Harissa, slivered almonds or whole cashews, golden raisins, and finely chopped parsley, for garnish

Instructions

Begin by bringing water and oil to a boil in a medium saucepan for the couscous.
In a large Dutch oven, warm olive oil over medium-high heat, then sauté the onion for 5-7 minutes until translucent.
Add garlic, cumin, ginger, and cinnamon; sauté for 1 minute until fragrant, then add and coat the sweet potato.
Pour in vegetable stock, then add cauliflower, chickpeas, and tomatoes; bring to a boil and reduce heat to low.
Simmer partially covered, stirring occasionally, for 25 minutes until sweet potatoes are tender; season with salt and pepper.
Remove the tagine from heat and let it rest.
Stir couscous into the boiling water, cover, and remove from heat to rest for 5 minutes until water is absorbed.
Fluff the cooked couscous with a fork.
Serve the tagine over a mound of couscous, spooning sauce over each serving, and garnish as desired with harissa, slivered almonds, whole cashews, golden raisins, and parsley.

Nutritional Info (per serving)

Calories: 314 kcal

Carbohydrate: 50 g

Cholesterol: 0 mg

Fiber: 10 g

Protein: 10 g

Saturated Fat: 1 g

Sodium: 674 mg

Sugar: 10 g

Fat: 9 g

Unsaturated Fat: 0 g