Moroccan chickpea and apricot tagine
120g cherry tomatoes
200g cauliflower rice
20g flaked almonds
240g chickpeas (drained)
2 garlic cloves
2tsp ras el hanout
60g dried apricots
Massive handful of contemporary coriander
Boil a kettle. Finely chop the garlic. Reduce the aubergine into 2cm items. Slice the cherry tomatoes into quarters and the dried apricots in half. Warmth a medium-sized pan with 1tbsp oil on a medium warmth and add the garlic, aubergine and ras el hanout. Prepare dinner for 7 minutes till the aubergine has softened.
Drain the chickpeas and add to the pan with the aubergine, together with the cherry tomatoes, dried apricots, passata and 100ml of boiling water. Season with sea salt and black pepper, place a lid on the pan and simmer on a delicate warmth for 10 minutes. Then take away the lid and cook dinner for an additional 5 minutes to thicken the sauce.
Warmth a saucepan on a delicate warmth and add the cauliflower rice and 1tbsp water. Prepare dinner for five minutes, stirring constantly. Roughly chop the coriander. Stir the coriander and flaked almonds into the cauliflower rice and season with sea salt and black pepper.
To serve, place the cauliflower rice onto two heat plates and spoon the aubergine, chickpea and apricot tagine over the center of the cauliflower rice.
Recipe from Mindfulchef.com