Roasted cauliflower, apricots and chickpea tagine (vegan)

Name: Roasted cauliflower, apricots and chickpea tagine (vegan)
Total time: 30 min
Yield: 4 servings
Cuisine: Moroccan
Ingredients: 1 pc chickpeas; 150 ml vegetable stock; 100 g dried apricots; 2 pc onion; 2 pc garlic; 2 tbsp olive oil; 1 pc cauliflower; ½ tsp ground turmeric; ½ tsp ground ginger; ½ tsp ground cumin; ½ tsp ground coriander; ½ tsp salt; 1 pc couscous; 1 pc fresh coriander; 1 pc ground almonds

A quick, slightly fruity Moroccan-style tagine with roasted cauliflower, chickpeas and apricots, spiced with turmeric, ginger and cumin.

30 min 601 kcal/serving serves 4

601kcal20gprotein85gcarbs22gfat

Nargisse BenkabbouView the original on mymoroccanfood.com More from Nargisse Benkabbou on Mello

🫛chickpeas

🍲vegetable stock

🍑dried apricots

🧅onion

🧄garlic

🫒olive oil

🥦cauliflower

🫙ground turmeric

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About Nargisse Benkabbou

Moroccan-Belgian chef and cookbook author specialising in modern Moroccan home cooking

Nargisse Benkabbou is a Moroccan-Belgian chef, food writer, and self-taught cook based in London, best known for her blog My Moroccan Food and her cookbooks, including Casablanca and Sweet Sugar, Sultry Spice. She is recognised for bringing traditional Moroccan cooking into home kitchens with an emphasis on approachable, well-tested recipes.

Her cooking draws on classic Moroccan staples such as preserved lemon, ras el hanout, saffron, and slow-cooked tagines, alongside pastries and sweets rooted in Moroccan tradition. She favours recipes that keep the flavour profiles of Moroccan cuisine intact while adapting techniques and ingredient lists for home cooks working outside Morocco, often streamlining methods that would otherwise require specialist equipment or hard-to-find ingredients.

23 Moroccan and Moroccan-inspired recipes on Mello, imported from mymoroccanfood.com.