Ingredients
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2 tablespoons extra virgin olive oil
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1 large sweet onion, halved and cut in strips
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4 garlic cloves, thinly sliced
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1 teaspoon ground cumin
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1 teaspoon ground ginger
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2 bay leaves
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1/2 teaspoon kosher salt
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14 1/2 ounces low sodium vegetable broth
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2 lbs cauliflower, cored, cut into 2-inch-long florets
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6 carrots, peeled, cut into 2-inch-lengths
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29 ounces fire-roasted whole tomatoes, undrained (2 - 14.5 oz cans)
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15 ounces chickpeas, drained (1 can)
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1/2 cup raisins
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1 cinnamon stick
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2 medium zucchini, cut into 1-inch chunks
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1/4 cup toasted slivered almonds
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1/4 cup cilantro leaf
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freshly cooked couscous, accompaniment (or orzo or rice for the folks' at Ponce Plaza!)
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1/2 teaspoon fresh ground pepper
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2 slices lemons
Instructions
- Heat oil in a large Dutch oven over medium heat; add onion and sauté 6 minutes, or until soft and translucent.
- Stir in garlic, cumin, ginger, lemon slices, bay leaves, salt and pepper and cook, stirring, until fragrant.
- Pour in broth; add cauliflower, carrots, tomatoes with their juice, chickpeas, raisins and cinnamon stick.
- Bring to a boil, breaking up tomatoes into large chunks with a spoon.
- Reduce heat to low, cover pot and simmer 15 minutes, stirring several times.
- Add zucchini chunks; cover pot and continue to simmer 10 minutes longer or until tender.
- To serve, spoon couscous into serving bowls; top with the cauliflower tagine and juices from pot.
- Sprinkle almonds and cilantro over each serving.