Roasted Cauliflower, Apricots and Chickpea Tagine (Vegan)

过去的这个周末是周末的阳光最充足的in London, it really felt like summer. We went to the park and had a picnic with Laelia for the first time. She was very intrigued by the ducks and the baby swans but she was also very scared of the grass. Do all babies get scared of the grass? We ate chocolate chip cookies and stuffed与鸡,果脯柠檬和橄榄塔津batbouts. I can’t wait for the weather to be sunny again and prepare more picnic friendly recipes. It was so much fun.

不同于过去的这个周末,今天伟大的天气不,这不是真的冷,但天空是灰色的伤心地,这是一个严重的情绪杀手!为了解决这个恼人的情况我带来一点阳光给我下厨煮这道美味的素食主义者的tagine。而且你也应该这么做!好消息是,所有你需要的是约10种成份给予或采取30分钟。非常简约面包, 我知道!

Back to this tagine, it’s incredibly tasty and slightly fruity. It has the right amount of sweet and savoury and as I told you it’s unbelievably quick to prepare. I love cauliflower but to be honest I don’t cook it very often! Every time I roast cauliflower I tell myself, “oh this is tasty, why don’t I roast cauliflower more often!” Hopefully I will come up with more recipes that contain roasted cauliflower in the future. Enjoy!

烤花椰菜,鹰嘴豆和杏子TaginË

配料

4人份

  • 1×400克鹰嘴豆罐,冲洗并排出
  • 150毫升蔬菜股票
  • 100 gr dried apricots
  • 2个大洋葱,切片
  • 2个蒜瓣,去皮,粉碎
  • 2汤匙橄榄油和更烤花椰菜
  • 半茶匙地面姜黄
  • ½ teaspoon ground ginger
  • 半茶匙孜然
  • 半茶匙磨碎的芫荽
  • 半茶匙盐
  • 600个花椰菜小花
  • Cooked couscous, to serve
  • 香菜末服务
  • 地面烤杏仁,服务

METHOD

•烤箱预热至200℃。

•放置在一个大锅里的所有成分,除了菜花煮滚以上高温。减少热量中=低,盖有盖,让轻轻煨。不时搅拌。

•与此同时,烤菜花小花。放置花椰菜小花在一个大的烤盘,毛毛雨与位橄榄油和洒的与位盐。转移在烤箱,直到招标和金黄色,约25至30分钟。

• Add the cauliflower to the simmering apricots and chickpea tagine. Cook for 5 minutes then taste and adjust the seasoning with salt. Serve with couscous, coriander and chopped roasted almonds if desired.

烤菜花津盖-10.jpg