Cauliflower and chickpea tagine

1 tbs olive oil

1 onion, coarsely chopped

2 garlic cloves, coarsely chopped

2 tsp whole coriander seeds

1 bunch fresh coriander, shopped

1 – 2 tsp sugar

1 400g tin chickpeas, rinsed and drained

1 400g tin chopped tomatoes

1 cauliflower, trimmed into small florets

2 -3 tsp harissa

1 preserved lemon, finely chopped or lemon pickle

Seasoning




Soften onion in oil 2 -3 minutes , add garlic, coriander seeds and sugar and cook a 

further 2 -3 minutes until onion and garlic begin to colour. Toss in cauliflower and 

chickpeas.


Add tomatoes, stir in harissa and add just enough water to cover the cauliflower.

Bring to the boil, put lid on and simmer about 20 minutes until cauliflower is tender.


Season with salt and black pepper, add half the chopped coriander and half the 

preserved lemon, then cook a further 5 minutes. Serve with crusty bread and 

garnish with rest of coriander leaves and preserved lemon.