Sweet Potato and Cauliflower Tagine
Sweet Potato and Cauliflower Tangine Photography by Yvonne Duivenvoorden
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 337 |
| pro | 11 g |
| total fat | 6 g |
| sat. fat | 1 g |
| carb | 63 g |
| fibre | 10 g |
| chol | 0 mg |
| sodium | 852 mg |
| % RDI: | - |
| calcium | 8 |
| iron | 24 |
| vit A | 177 |
| vit C | 82 |
| folate | 55 |
Serve this fragrant vegetable stew over whole wheat couscous.
Ingredients
- 2 cups white pearl onions
- 1 tbsp vegetable oil
- 3 cloves garlic, minced
- 1-1/2 tsp ground cumin
- 1 tsp paprika
- 1/2 tsp ground ginger
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/4 tsp cayenne pepper
- 3 cups cubed peeled sweet potatoes
- 1 can (19 oz/540 mL) chickpeas, drained and rinsed
- 1-1/2 cups vegetable stock
- 2 cups cauliflower florets
- 1 cup frozen peas
- 2 tbsp minced fresh coriander
Preparation
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.
Source : Canadian Living Magazine: May 2005
- Keywords : Stew; Dinner; Vegetarian; Cauliflower; Sweet potato; Peas; Chickpeas;
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