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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
Ingredients
-
2
tablespoons extra-virgin olive oil, plus more to serve
-
1
medium yellow onion, chopped
Directions
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01In a large Dutch oven over medium-high, heat the oil until shimmering. Add the onion and cook, stirring occasionally, until softened and beginning to brown, 5 to 7 minutes. Add the tomato paste and cook, stirring, until beginning to brown, about 1 minute. Pour in 2 cups water and scrape up the browned bits, then stir in the cauliflower, ras el hanout and ½ teaspoon each salt and pepper. Bring to a simmer, cover and cook, stirring occasionally, until the cauliflower is crisp-tender, 5 to 6 minutes.
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March 25, 2023
Wonderful flavor!
I noted another reviewer looking for preserved lemons ... which I didn't have. But I used a quartered lemon in a brine for my chicken. Cut the salt and added minced 1/4 lemon from the brine. Worked great!
January 17, 2023
Great With One Addition
A Tagine with no (traditional) preserved lemon seemed out of place. Thus I added two quarters of preserved lemon cut in narrow strips after browning the tomato paste. Otherwise I followed the recipe as written. The added depth of flavor from the lemon greatly improved the final result in my view. Well worth a try.
December 15, 2022
Loved it!
I cooked recipe as written in my Le Crueset tagine and it was yummy!
This worked out great for me! No ras el hanout in the house, but the cinnamon/cumin mixture got close.
Next time: cook onions a little slower, they browned too quickly.
the cauliflower didn't get to that "crisp-tender" place until about 10 minutes.
I didn't use mint or coriander, but it didn't feel like anything was missing. It was delicious!! Served with seared scallops.
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This didn't work for me.
1. It would help if the recipe specified the total weight of the cauliflower florets after separating them from the leaves and core.
2. It took the tomato paste much longer than 1 min to brown. It is also unclear whether double concentrate tomato place (the kind that comes in the tube) can be used.
3. After making the recipe exactly as written, there was no distinct taste, even after salting. I had to double the lemon juice and also add lemon zest to be able to taste the lemon. I wonder if adding lemon peel during the stage where you add water would help.
4. Mint was fine, but cilantro was better.
All in all, you're able to tinker with this recipe until it's tasty, but despite having all the classic hallmarks of a successful Milk Street recipe this one missed the mark.