In a large pot, sauté the onion in the olive oil over medium heat until translucent. Add the garlic and sauté for another minute. If necessary, add a pinch of salt to slow down the cooking.
Add all remaining ingredients except the almond and stir to combine.
Bring to a boil, then turn heat to low and simmer, covered, for about an hour, or until vegetables are tender.
Serve with cooked whole wheat couscous and top with almonds before eating. The cauliflower breaks down and absorbs the aromatic spices, and the golden raisins and hint of cinnamon are a sweet complement to the more piquant flavors of the dish. It manages to be both exotic and homey at the same time. I loved it!
Originally Submitted
8/28/2010
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