Chickpea & Apricot Vegetarian Tagine with Cauliflower Rice Recipe

Ingredients

• 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