Sweet potato & cauliflower tagine


Sweet Potato and Cauliflower Tagine

This fragrant vegetable stew is best served over couscous. Rice or Potatoes can be subbed.

4 servings


2 cups (500 mL) white pearl onions

1 tbsp (15 mL) vegetable oil

cloves garlic, minced

1-1/2 tsp (7 mL) ground cumin

1 tsp (5 mL) paprika

1/2 tsp (2 mL) ground ginger

1/2 tsp (2 mL) salt

1/4 tsp (1 mL) pepper

1/4 tsp (1 mL) cayenne pepper

3 cups (750 mL) cubed peeled sweet potatoes

1 can (19 oz/540 mL) chickpeas, drained and rinsed

1-1/2 cups (375 mL) vegetable stock

2 cups (500 mL) cauliflower florets

1 cup (250 mL) frozen peas

2 tbsp (30 mL) minced fresh coriander


Place pearl onions in heatproof bowl; cover with boiling water. Let stand for 5 minutes; drain and peel.

In large deep skillet or shallow Dutch oven, heat oil over medium heat; fry pearl onions, stirring occasionally, until golden, 5 minutes. Add garlic, cumin, paprika, ginger, salt, pepper and cayenne pepper; fry, stirring, for 1 minute.

Add sweet potato, chickpeas and stock; bring to boil. Reduce heat, cover and simmer for 5 minutes. Stir in cauliflower; simmer, covered, until almost tender, 20 minutes. Add peas; simmer, covered, until hot. Sprinkle with coriander.

Source : Canadian Living Magazine: May 2005