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Chickpea & Cauliflower Tagine
with Couscous & Pita Chips
45 MIN
2 Servings
From the Test Kitchen
This vegetarian tagine—or Moroccan stew—is rich with the warm, potent flavors of ras el hanout, a beloved North African spice mix. A bed of Feta-studded couscous soaks it all up, while a side of oven-toasted pita chips are perfect for scooping.
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NutritionPER SERVING
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Calories820 Cals (est.)
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ingredients
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tips & techniques
step-by-step
instructions
1
Prepare the ingredients:
Preheat the oven to 450°F. Wash and dry the fresh produce. Cut out and discard the core of the cauliflower; cut into small pieces. Peel the onion and cut into 1/2-inch-wide wedges; separate the layers. Peel and roughly chop the garlic. Separate the chard leaves and stems; roughly chop the leaves and thinly slice the stems. Drain and rinse the chickpeas. Quarter and deseed the lemon. Cut the pita into 8 equal-sized wedges.
2
Cook the couscous:
In a small pot, combine the couscous and 1 cup of water; season with salt and pepper. Heat to boiling on high. Once boiling, cover and turn off the heat. Let stand for 6 to 8 minutes, or until the water has been absorbed and the couscous is tender. Fluff with a fork. Cover to keep warm.
3
Start the tagine:
While the couscous cooks, in a large, high-sided pan (or pot), heat a drizzle of olive oil on medium-high until hot. Add the cauliflower pieces and sliced onion; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until slightly softened. Add the chopped garlic and sliced chard stems; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until the stems are softened. Add the tomato paste and ras el hanout. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined.
4
Finish the tagine:
Add 2 cups of water to the pan; season with salt and pepper. Cook, stirring occasionally, 9 to 11 minutes, or until the water has cooked off and the cauliflower is softened. Add the chopped chard leaves, raisins, and chickpeas; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until the leaves are wilted. Turn off the heat; stir in the juice of 2 lemon wedges and a drizzle of olive oil. Season with salt and pepper to taste.
5
Make the pita chips:
While the tagine cooks, place the pita wedges on a sheet pan. Drizzle with olive oil and turn to coat; arrange in an even layer. Toast in the oven 4 to 6 minutes, or until lightly browned and crispy. Remove from the oven and season with salt and pepper to taste.
6
Finish the couscous & serve your dish:
While the pita wedges toast, season the labneh with salt and pepper to taste. Stir the Feta cheese (crumbling before adding) into the pot of cooked couscous. Season with salt and pepper to taste. Serve the finished tagine and finished couscous with the pita chips and remaining lemon wedges on the side. Top the tagine with the seasoned labneh. Enjoy!
1
Prepare the ingredients:
Preheat the oven to 450°F. Wash and dry the fresh produce. Cut out and discard the core of the cauliflower; cut into small pieces. Peel the onion and cut into 1/2-inch-wide wedges; separate the layers. Peel and roughly chop the garlic. Separate the chard leaves and stems; roughly chop the leaves and thinly slice the stems. Drain and rinse the chickpeas. Quarter and deseed the lemon. Cut the pita into 8 equal-sized wedges.
2
Cook the couscous:
In a small pot, combine the couscous and 1 cup of water; season with salt and pepper. Heat to boiling on high. Once boiling, cover and turn off the heat. Let stand for 6 to 8 minutes, or until the water has been absorbed and the couscous is tender. Fluff with a fork. Cover to keep warm.
3
Start the tagine:
While the couscous cooks, in a large, high-sided pan (or pot), heat a drizzle of olive oil on medium-high until hot. Add the cauliflower pieces and sliced onion; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until slightly softened. Add the chopped garlic and sliced chard stems; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until the stems are softened. Add the tomato paste and ras el hanout. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined.
4
Finish the tagine:
Add 2 cups of water to the pan; season with salt and pepper. Cook, stirring occasionally, 9 to 11 minutes, or until the water has cooked off and the cauliflower is softened. Add the chopped chard leaves, raisins, and chickpeas; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until the leaves are wilted. Turn off the heat; stir in the juice of 2 lemon wedges and a drizzle of olive oil. Season with salt and pepper to taste.
5
Make the pita chips:
While the tagine cooks, place the pita wedges on a sheet pan. Drizzle with olive oil and turn to coat; arrange in an even layer. Toast in the oven 4 to 6 minutes, or until lightly browned and crispy. Remove from the oven and season with salt and pepper to taste.
6
Finish the couscous & serve your dish:
While the pita wedges toast, season the labneh with salt and pepper to taste. Stir the Feta cheese (crumbling before adding) into the pot of cooked couscous. Season with salt and pepper to taste. Serve the finished tagine and finished couscous with the pita chips and remaining lemon wedges on the side. Top the tagine with the seasoned labneh. Enjoy!
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