Chickpea & Roast Veggie Apricot Vegetarian Tagine With Cauliflower Rice

Chickpea & Roast Veggie Apricot Tagine with Cauliflower Rice Recipe

Chickpeas will provide you with plenty of fibre which is important for keeping your cholesterol levels down, and iron and B vitamins to support red blood cell production and healthy energy levels. Cauliflower is a great source of sulfur compounds that assist liver detoxification and is needed to make glutathione our body’s main antioxidant.

Serves: 4



Chickpea & Roast Veggie Apricot Tagine with Cauliflower Rice Recipe

By: Lisa Guy

Packed with nutritious chickpeas, veggies and flavour to boot, this vegetarian tagine helps maintain healthy energy levels and tastes delicious!


Prep time

Cook time



  • 500g root vegetables (carrots, sweet potato or pumpkin), cut into large cubes
  • Olive oil
  • Pinch salt & pepper
  • 1 onion, finely diced
  • 2 cloves garlic, minced
  • 1 tsp ground turmeric
  • ½ tsp chilli flakes
  • ½ tsp cinnamon
  • 1 tsp ground ginger
  • 1 tsp ground cumin
  • 10 dried apricots, sliced
  • 2 tsp honey or maple syrup
  • 1 cup water, vegetable stock or bone broth
  • Handful coriander, roughly chopped + extra, to serve
  • 1½ cups cooked chickpeas or 400g can, drained
  • Juice & zest 1 small lemon
  • Handful flaked almonds, toasted
  • 1 large cauliflower, roughly chopped
  • Natural yoghurt or chutney, to serve


  • Preheat oven to 180°C and line a baking tray with baking paper.
  • Toss diced root vegetables in some olive oil and sea salt and bake for 30–35 mins until cooked through.
  • While the vegetables are cooking, add olive oil, onion and garlic to a large saucepan and sauté for 8 mins.
  • Add spices, apricots, honey and stock and simmer on low heat with the lid on for another 8 mins. Add more stock or water if needed.
  • Add coriander and chickpeas and simmer for a further 10 mins.
  • While tagine is simmering, pulse cauliflower in a food processor in 3 separate lots. Pulse until you have a rice consistency, but be careful not to over pulse it.
  • Heat some olive oil in a frying pan and cook the cauliflower in 2 separate lots. Season with salt and pepper then transfer to a serving dish.
  • Transfer tagine to a serving bowl and top with extra coriander and flaked almonds.
  • Serve tagine alongside cauliflower rice, roast vegetables and either a natural yoghurt or chutney.


Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!

Lisa Guy

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 .

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