Sweet Potato and Cauliflower Tagine

[migration] empty title 550 Image by: [migration] empty title 550 Author: Canadian Living

Serve this fragrant vegetable stew over whole wheat couscous.

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: May 2005

Ingredients

  • 2 cups white pearl onions
  • 1 tablespoon vegetable oil
  • 3 cloves garlic minced
  • 1 1/2 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon cayenne pepper
  • 3 cups cubed peeled sweet potatoes
  • 1 can chickpea drained and rinsed
  • 1 1/2 cup vegetable stock
  • 2 cups cauliflower florets
  • 1 cup frozen peas
  • 2 tablespoons minced fresh coriander

Method

Place pearl onions in heatproof bowl; cover with boiling water. Let stand for 5 minutes; drain and peel.

In large deep skillet or shallow Dutch oven, heat oil over medium heat; fry pearl onions, stirring occasionally, until golden, 5 minutes. Add garlic, cumin, paprika, ginger, salt, pepper and cayenne pepper; fry, stirring, for 1 minute.

Add sweet potato, chickpeas and stock; bring to boil. Reduce heat, cover and simmer for 5 minutes. Stir in cauliflower; simmer, covered, until almost tender, 20 minutes. Add peas; simmer, covered, until hot. Sprinkle with coriander.

Nutritional facts <b>Per serving:</b> about

  • Sodium 852 mg
  • Protein 11 g
  • Calories 337.0
  • Total fat 6 g
  • Cholesterol 0 mg
  • Saturated fat 1 g
  • Total carbohydrate 63 g

%RDI

  • Iron 24.0
  • Fibre 0.0
  • Folate 55.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 8.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 177.0
  • Vitamin C 82.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Sweet Potato and Cauliflower Tagine

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