Serve this fragrant vegetable stew over whole wheat couscous or quinoa, my current favourite grain.
2 cups white pearl onions or 2 onions, cut in wedges
1 tbsp vegetable oil (or stock)
3 cloves garlic, minced
1 1/2 tsp. ground cumin
1 tsp paprika
1/2 tsp. ground ginger
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. cayenne pepper
3 cups cubed peeled sweet potato
1 can (19 oz) chickpeas, drained and rinsed
1 1/2 cups vegetable stock
2 cups caulifloower florets
1 cup frozen peas
2 tbsp. minced fresh coriander
Place pearl onions in heatproof bowl; cover with boiling water. Let stand for 5 minutes; drain and peel. (or peel and slice into wedges the 2 regular onions)
In a tagine (pictured at the top), a large deep skillet or shallow Dutch oven, heat oil over medium heat; fry onions, stiring occasionally, until golden, 5 minutes. Add garlic, cumin, paprika, ginger, salt, pepper and cayenne pepper; fry, stirring, for 1 minute.
Add sweet potato, chickpeas and stock; bring to boil. Reduce heat, cover and simmer for 5 minutes. Stir in cauliflower; simmer, covered, until almost tender, 20 minutes. Add peas; simmer, covered, until hot. Sprinkle with coriander. Makes 4 servings.