Algerian Chickpea and Cauliflower Tagine

If you’ve got a tagine but gave it up after you adopted your vegan diet, it’s time to pull it out and get creative with vegan ingredients that will deliver a flavorful, filling vegan meal.

This tagine recipe is adapted from 150 Best Tagine Recipes (Robert Rose, 2011) by Pat Crocker. Though this cookbook is not vegan-only, it does have a chapter dedicated to vegetable tagine recipes.

Algerian Chickpea and Cauliflower Tagine (Serves 4)

Ingredients:

3 tablespoons avocado or olive oil
1 onion, quartered
4 cloves garlic, sliced
1 tablespoon garam masala
2 red peppers, chopped
3 cups sliced cauliflower florets
1 (14-ounce) can diced tomatoes, with juices
1 (15-ounce) can chickpeas, drained, rinsed
2 tablespoons drained rinsed capers

Directions:

In the bottom of a flameproof tagine, heat oil over medium heat.
Add onion, garlic, and garam masala and cook, stirring, for 5 minutes.
Stir in bell peppers and cauliflower.
Cover with tagine lid, reduce heat to low and simmer for 12 to 15 minutes or until vegetables are tender.
Add tomatoes (with juices) and chickpeas and bring to a boil over medium heat.
Stir in capers, if using, and heat through.