Ingredients for 4 servings
½ (500 g) small cauliflower, cut into small florets
1 cinnamon stick
1 medium brown onion, finely chopped
1 medium carrot, halved, thickly sliced
1 medium zucchini, quartered, thickly sliced
1 tablespoon honey
1 tablespoon rice bran oil
1 ½ cups stock vegetable
2 teaspoons Moroccan seasoning
3 cm piece fresh ginger, grated
3 garlic cloves, crushed
400 g can chickpeas, drained, rinsed
400 g can crushed tomatoes
650 g butternut pumpkin, peeled, cut into 3cm cubes
fresh coriander sprigs and couscous, to serve
Heat oil in a large heavy-based saucepan over medium heat. Add onion. Cook, stirring, for 3 to 4 minutes or until onion has softened. Add Moroccan seasoning, cinnamon, ginger and garlic. Cook, stirring, for 1 to 2 minutes or until fragrant.
Add carrot and pumpkin. Cook, stirring, for 1 minute or until combined. Add stock and tomato. Cover. Reduce heat to low. Cook, stirring occasionally, for 20 minutes or until vegetables start to soften.
Add cauliflower. Stir to combine. Cover. Cook for 10 minutes or until vegetables start to soften. Add chickpeas, zucchini and honey. Cover. Cook, stirring occasionally, for 10 minutes or until vegetables are tender. Season with salt and pepper.
Sprinkle tagine with coriander sprigs. Serve with couscous.