Sweet Potato and Cauliflower Tagine

A tagine is a Moroccan dish that is named after the special pot in which it is cooked. It is similar to a slow-cooked stew and usually includes vegetables, spices, and meat or legumes. For this recipe you don't need a special tagine pot for cooking, but the end result is still a tasty, healthy stew that you can serve over rice or couscous! If you'd like to make this as a non-vegetarian dish, then chicken, turkey, lamb, or beef would all work well.

Ingredients:

2 cups white onion, chopped

1 Tbsp. vegetable oil

3 cloves garlic, minced

1 and 1/2 tsp. ground cumin

1 tsp. paprika

1/2 tsp. ground ginger

1/2 tsp. salt

1/4 tsp. pepper

1/4 tsp. cayenne pepper

3 cups cubed, peeled sweet potatoes

1 19oz. can chickpeas, drained and rinsed

1 cup fresh white mushrooms, sliced

1 and 1/2 cups vegetable broth

2 cups cauliflower florets

1 cup frozen peas

2 Tbsp. fresh coriander, minced

Prepared brown rice or couscous

Directions:

In a large deep skillet or pot, heat oil over medium heat. Fry onions, stirring occasionally, until golden; approx. 5 minutes. Add garlic, cumin, paprika, ginger, salt, pepper, and cayenne pepper. Continue to cook for 1 minute.

Add sweet potato, chickpeas, mushrooms, and vegetable broth; bring to a boil. Reduce heat, cover, and simmer for 5 minutes. Stir in cauliflower, cover, and continue to simmer until it is tender; about 20 minutes. Add in the frozen peas and cook for an additional 5 minutes. Sprinkle with fresh coriander and serve over brown rice or couscous.

*Recipe adapted from Canadian Living magazine