Packed with good-for-you vegetables and pulses, this hearty Moroccan tagine is both sustaining and filling and is just the thing for a warming midweek meal. The cauliflower is lightly cooked, so it retains its texture and valuable nutrients, including vitamin C, folate and phytonutrients. This recipe uses canned chickpeas to avoid soaking and pre-boiling, but a can is the equivalent of around 200 g/1 cup dried if you prefer.
2 tablespoons olive oil
1 large onion, finely chopped
4 carrots, diced
3 garlic cloves, chopped
400 g/14 oz. can chickpeas/ garbanzo beans, drained
55 g/¼ cup dried Puy lentils, rinsed
1 tablespoon ras-el-hanout
1 teaspoon turmeric powder
1 teaspoon ground ginger
½ teaspoon dried chilli/red pepper flakes
4 dried dates, roughly chopped
2 tablespoons tomato puree/paste
375 ml/1½ cups hot vegetable stock
1 unwaxed lemon, cut in half
2 handfuls chopped parsley
½ small cauliflower, grated or blitzed in a food processor
sea salt and cracked black pepper
pomegranate and wholewheat couscous, to serve
Low 7-8 hours
High 4-5 hours
301 kcals, 9.2 g fat (1.3 g saturates), 35-1 g carbohydrate (20.3 g sugars), 11.8 g fibre, 11.8 g protein, o.8 g salt
Put all the ingredients up to and including the hot vegetable stock into the slow cooker pot. Stir well until combined and add the lemon halves, pressing them into the pot.
Cover and cook on low for 7-8 hours, or high for 4-5 hours. Remove the lemon halves, stir in half the parsley and the cauliflower, season with salt and pepper, and add more hot stock or water, if needed, to make a sauce-like consistency. Cover and cook for another 15 minutes - the cauliflower just needs to soften in the residual heat.
Scatter the remaining parsley and the pomegranate over the tagine and serve with couscous.