Cauliflower and Chickpea Tagine | Christopher Kimball’s Milk Street

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Milk Street Recipe

Cauliflower and Chickpea Tagine

30 minutes

Cauliflower and Chickpea Tagine

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.

4 to 6

Servings

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.

30 minutes

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