Cauliflower, Chickpea & Pomegranate Tagine

Brassica vegetables such as cauliflower are nutrient-rich powerhouses that are loaded with disease-fighting vitamins,minerals and phytochem...

Brassica vegetables such as cauliflower are nutrient-rich powerhouses that are loaded with disease-fighting vitamins,minerals and phytochemicals. Most of brassicas’ beneficial effects are linked to their unique phytochemicals which have antioxidant, anti-inflammatory, and lipid- and blood-sugar-lowering effects. This makes cauliflower an excellent food choice for helping to prevent chronic diseases such as cancer, cardiovascular disease and type 2 diabetes.

Cauliflower, Chickpea & Pomegranate Tagine

Serves: 3–4

Cauliflower, Chickpea & Pomegranate Tagine Ingredients

• 1 onion, finely sliced
• 3 cloves garlic, finely
• sliced
• 1 tsp cumin seeds
• 1 tsp ground coriander
• 1 tsp ground turmeric
• Pinch sea salt & pepper
• 2 cups vegetable stock
• 1½ cups cooked chickpeas
• ½large head cauliflower, cut into large florets
• Juice & zest 1 lemon
• Handful fresh coriander leaves & stems, roughly chopped
• ½ pomegranate, seeds only
• Steamed rice, quinoa, flat bread, yoghurt, to serve

Cauliflower, Chickpea & Pomegranate Tagine Preparation

1. Sauté onion and garlic in large pot or tagine until they start to soften.
2. Add cumin, coriander, turmeric, salt and pepper, and stock, then bring to boil.
3. Return to simmer and add chickpeas and cauliflower and cook for 30 mins.
4. Toss cauliflower, then add lemon juice and zest and cook uncovered for another 5–10mins, until liquid has been absorbed.
5. Toss through fresh coriander and pomegranate seeds.
6. Delicious served with steamed rice, quinoa or flat bread and some yoghurt.