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Cauliflower, Chickpea and Pomegranate Tagine Recipe


Cauliflower, Chickpea and Pomegranate Tagine Recipe

Credit: Lisa Guy

Brassica vegetables such as cauliflower are nutrient-rich powerhouses that are loaded with disease-fighting vitamins, minerals and phytochemicals. Most of brassicas’ beneficial effects are linked to their unique phytochemicals which have antioxidant, anti-inflammatory, and lipid- and blood-sugar-lowering effects. This makes cauliflower an excellent food choice for helping to prevent chronic diseases such as cancer, cardiovascular disease and type 2 diabetes.

Serves: 3-4

Ingredients

Method

  • 1 onion, finely sliced
  • 3 cloves garlic, finely sliced
  • 1 tsp cumin seeds
  • 1 tsp ground coriander
  • 1 tsp ground turmeric
  • Pinch sea salt & pepper
  • 2 cups vegetable stock
  • 1½ cups cooked chickpeas
  • ½ large head cauliflower, cut into large florets
  • Juice & zest 1 lemon
  • ½ pomegranate, seeds only
  • Handful fresh coriander leaves & stems, roughly chopped
  • Steamed rice, quinoa, flat bread, yoghurt, to serve
  1. Sauté onion and garlic in large pot or tagine until they start to soften.
  2. Add cumin, coriander, turmeric, salt and pepper, and stock, then bring to boil. Return to simmer and add chickpeas and cauliflower and cook for 30 mins.
  3. Toss cauliflower, then add lemon juice and zest and cook uncovered for another 5–10 mins, until liquid has been absorbed.
  4. Toss through pomegranate seeds and fresh coriander.
  5. Delicious served with steamed rice, quinoa or flat bread and some yoghurt.



 

Lisa Guy

Lisa Guy is a respected Sydney-based naturopath, author and passionate foodie with 16 years of clinical experience. She runs a naturopathic clinic in Rose Bay called Art of Healing and is the founder of Bodhi Organic Tea.

Lisa is a great believer that good wholesome food is one of the greatest pleasures in life and the foundation of good health. Lisa encourages her clients to get back to eating what nature intended: good, clean, wholesome food that’s nutrient-rich and free from high levels of sugars, harmful fats, artificial additives and pesticides. Her aim is to change the way people eat, cook and think about food.

Lisa is an avid health writer, being a regular contributor to The Sunday Telegraph's Body and Soul, and leading magazines including WellBeing. Lisa is an author of five books to date, including My Goodness: all you need to know about children’s health and nutrition , Pregnancy Essentials, Heal Yourself, Listen to your Body and Healthy Skin Diet .