4 Awesome Recipes From The Middle East

Cauliflower & Chickpea Tagine With Harissa And Preserved Lemon(2 of 4)

This dish is typically cooked in the wooded Middle Atlas region and the lush valleys that lead up to the High Atlas. It is a great way of preparing cabbage, broccoli or cauliflower and is served with bread to mop up the sauce.

Ingredients

• 1 cauliflower, trimmed into small florets
• 1 onion, coarsely chopped
• 1 preserved lemon, finely chopped
• 1 tbsp butter
• 1 tbsp olive oil
• 1 x 400g tin chickpeas, rinsed and drained
• 1 x 400g tin chopped tomatoes
• 1-2 tsp sugar
• 2 garlic cloves, coarsely chopped
• 2 tsp coriander seeds
• 2-3 tsp harissa
• A bunch of fresh coriander, roughly chopped
• Salt and black pepper

Serves 4 to 6 people

Preparation

1. First heat the oil and butter in a base of tagine or in a heavy-based saucepan. Then add the onions and cook for 2-3 minutes till they are soft. Now add some sugar, coriander seeds and garlic and cook for a further 2-3 minutes, until the garlic and onion begin to color. Now toss in some cauliflower florets and chickpeas.
2. Add the chopped tomatoes, and stir in the harrisa. Pour enough water to cover the cauliflower, and bring the liquid to boil. Now reduce the heat, put on the lid and cook the tagine for 20 minutes, until the cauliflower is tender.
3. Add salt and pepper to season the tagine and then toss in half the coriander and half the preserved lemon to cook for a further 5-10 minutes. Now garnish with the remaining preserved lemon and coriander.