Sweet Potato and Cauliflower Tagine
Serve this fragrant vegetable stew over whole wheat couscous.
Servings: 4
Ingredients:
Sweet Potato and Cauliflower Tangine Photography by Yvonne Duivenvoorden
| 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% |
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2 cups (500 mL) white pearl onions (10-oz/284 g bag), or 2 onions, cut in wedges
1 tbsp (15 mL) vegetable oil
3 cloves garlic, minced
1-1/2 tsp (7 mL) ground cumin
1 tsp (5 mL) paprika
1/2 tsp (2 mL) ground ginger
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) pepper
1/4 tsp (1 mL) cayenne pepper
3 cups (750 mL) cubed peeled sweet potato (1 large potato)
1 can (19 oz/540 mL) chickpeas, drained and rinsed
1-1/2 cups (375 mL) vegetable stock
2 cups (500 mL) cauliflower florets
1 cup (250 mL) frozen peas
2 tbsp (25 mL) 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.
Additional Information
Source
Canadian Living Magazine: May 2005
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