Cauliflower and sweet potato tagine

A wonderful, nourishing stew with a spicy yet sweet tomato taste.

Serves 4

Ingredients:

• 1 small cauliflower
• 1x 400g chickpeas, rinsed
• 1x 400g tin of tomatoes
• 1 sweet potato, peeled and roughly chopped
• 2 red onions roughly chopped
• 5 garlic cloves, crushed
• 1 red pepper, chopped
• 3 tbsp harissa paste
• 1 tsp ground coriander
• 1 tsp ground cumin
• 1 tsp paprika
• 1 tbsp coconut oil
• 500ml vegetable stock
• Handful of parsley, chopped
• Sea salt and pepper
• Couscous (or grain of your choice – quinoa, brown rice, buckwheat)
• Spoonful of yoghurt (optional)

Method:

• Heat the coconut oil in a large casserole dish, add the onion and garlic and gently fry for 2-3 minutes.
• Add the ground spices and cook for a further 2 minutes (adding a tbsp of water if a little dry)
• Add the harissa, cauliflower florets, chickpeas, sweet potato, red pepper, tomatoes, stock and stir well. Bring to the boil, reduce the heat and simmer with the lid on for 25-30 minutes (until the cauliflower is tender).
• Taste and adjust the seasoning if necessary. Serve in bowls with couscous, topped with a spoonful of yoghurt and sprinkle with parsley.

* If you have a spice (coffee grinder) use whole coriander and cumin seeds freshly ground

** Double or triple this recipe and freeze ahead in batches so you have a meal for another time!