Gluten-Free Moroccan Tagine with Chickpeas and Apricots

Instructions

1. 1Set a large pot or Dutch oven on the stove over medium heat, which is 175°C. Add the 2 tablespoons of olive oil and heat it for 1 minute until it shimmers slightly.
2. 2Add the 1 medium onion, cut into small pieces, to the hot oil. Cook, stirring occasionally, for 5-7 minutes, until the onion pieces are soft and appear translucent.
3. 3Stir in the 3 cloves of garlic, minced, and the 1 tablespoon of ginger, grated or finely chopped. Continue to cook and stir for 1 minute, until you can smell their fragrant aroma.
4. 4Add the about 425 g canned chickpeas, drained and rinsed, the 1/2 cup of dried apricots (cut into smaller pieces if large), the 2 cups of vegetable broth, 1 teaspoon of cumin, 1/2 teaspoon of cinnamon, 1/2 teaspoon of turmeric, 1 teaspoon of salt, and 1/2 teaspoon of black pepper to the pot. Stir all ingredients together thoroughly.
5. 5Increase the heat to bring the mixture to a boil. Once boiling, reduce the heat to low, place a lid on the pot, and let it simmer gently for 30-35 minutes. Stir the mixture every 5-7 minutes to prevent sticking; the tagine is ready when the apricots are soft and the flavors have fully blended.
6. 6While the tagine simmers, prepare the 4 cups of cauliflower rice. In a separate pan, heat over medium heat (176.7°C/175°C), add the cauliflower rice, and sauté, stirring often, for 5-7 minutes until it is tender.
7. 7Spoon the hot Moroccan tagine over the prepared 4 cups of cauliflower rice. Sprinkle the 1/4 cup of fresh cilantro, chopped, evenly over the top before serving.

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