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The world of fermentation.
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.
tablespoons extra-virgin olive oil, plus more to serve
medium yellow onion, chopped
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