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Modifying Recipe "CAULIFLOWER-CHICKPEA TAGINE"
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Ingredients:
* 1 T olive oil * 1 large onion, thinly sliced * 3 garlic cloves, slices * 1 large head of cauliflower, broken into florets * 3 carrots, sliced thinly * 1 15-oz can of chickpeas, drained [or 2 cups fresh-cooked chickpeas] * 1 15-oz can of crushed tomatoes * 1 cup vegetable broth * 1/4 cup raisins * 1 cinnamon stick * 1 tsp turmeric * 1 1/2 tsps cumin * 1/2 tsp harissa [Use less, or just a dash of cayenne, if you're not a fan of heat] * 1/4 cup toasted, slivered almonds * Salt, to taste
Directions:
In a large pot, heat oil over medium heat, and sauté onions until translucent. Add garlic and sauté another minute. Add a bit of salt to slow down the cooking, if needed. Add remaining ingredients, except almonds. Bring to a boil, then lower to simmer. Cook covered for about an hour, or until all vegetables are soft. Top with almonds before serving. http://urbanvegan.blogspot.com/search?updated-max=2008-09-28T10%3A37%3A00-05%3A00
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