Cauliflower and Chickpea Tagine

Method

1. Heat a large frying pan with a splash of oil on high. Add cauliflower florets with spice. Cook, stirring 2-3 minutes, to coat cauliflower well.
2. Stir in tomatoes, rinsing out each can with 1/4 cup water, white wine or vegetable stock. Add chickpeas and seasoning to taste.
3. Bring to the boil, stirring occasionally. Reduce heat to low and cover. Simmer for 15 minutes, until cauliflower is tender.
4. Sprinkle tagine with almonds and coriander sprigs. Serve accompanied with couscous and salad leaves.

Tip: Use a mixture of vegetables such as cauliflower, sweet potato, capsicum, carrots if preferred.