Sunday, February 20, 2011

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.


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


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

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