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Chickpea & Cauliflower Tagine Fill 1 Created with Sketch.

with Couscous & Pita Chips

  • Group Created with Sketch.
    Time
    40-50 mins
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 820 calories Group 22 Created with Sketch.
    Nutrition Label
    Nutrition Label
    Nutrition Label

This vegetarian tagine—or Moroccan stew—is rich with the warm, potent flavors of ras el hanout, a beloved North African spice mix. Oven-toasted pita chips are perfect for scooping.

fresh
ingredients
Chickpea & Cauliflower Tagine with Couscous & Pita Chips
Title
  • ½ cup Couscous
  • 1 Yellow Onion
  • 1½ cups Chickpeas
  • 2 cloves Garlic
  • 1 Lemon
  • 1 head Cauliflower
  • 1 Pita
  • ¼ cup Labneh Cheese
  • 1¾ oz Barrel-Aged Feta Cheese
  • 2 Tbsps Tomato Paste
  • 2 Tbsps Golden Raisins
  • 1 Tbsp Ras El Hanout
  • 1 bunch Chard
tried-and-true
kitchen tools
step-by-step
instructions
Prepare the ingredients:
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.

Cook the couscous:
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 liquid has been absorbed and the couscous is tender. Fluff with a fork. Cover to keep warm.

Start the tagine:
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 onion wedges; 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 chard stems have softened. Add the tomato paste and ras el hanout. Cook, stirring frequently, 1 to 2 minutes, or until dark red and fragrant.

Finish the tagine:
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 cauliflower has softened and the water has cooked off. Add the chopped chard leaves, raisins, and chickpeas; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until the leaves have 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.

Make the pita chips:
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.

Finish the couscous & serve your dish:
6 Finish the couscous & serve your dish:

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 tagine and finished couscous with the pita chips and remaining lemon wedges on the side. Top the tagine with the seasoned labneh. Enjoy!

Tips from Home Chefs

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
Prepare the ingredients:
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 liquid has been absorbed and the couscous is tender. Fluff with a fork. Cover to keep warm.

Cook the couscous:
Start the tagine:
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 onion wedges; 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 chard stems have softened. Add the tomato paste and ras el hanout. Cook, stirring frequently, 1 to 2 minutes, or until dark red and fragrant.

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 cauliflower has softened and the water has cooked off. Add the chopped chard leaves, raisins, and chickpeas; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until the leaves have 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.

Finish the tagine:
Make the pita chips:
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:

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 tagine and finished couscous with the pita chips and remaining lemon wedges on the side. Top the tagine with the seasoned labneh. Enjoy!

Finish the couscous & serve your dish: