Chickpea Tagine

Steps

1. a medium pot of salted water to the boil.
2. Heat a medium, dry pot on medium heat. Toast almonds for 1–2 minutes, until golden brown, shaking pan often to ensure even browning. Transfer to a small bowl and wipe pot clean with paper towel. Return pot to medium heat.
3. Add oil to pot and cook onion, garlic, ginger and salt for 2–3 minutes, until soft. Add tagine spice mix and cook for a further 30 seconds, until fragrant. Add pumpkin, tomatoes, chickpeas and water. Bring to a simmer, reduce heat to low-medium and simmer for about 20 minutes, until pumpkin is cooked through.
4. While tagine is cooking, cook quinoa in pot of boiling water for 15 minutes. Cut cauliflower into large florets and grate until you have 3–4 cups worth, then finely dice any small bits that are hard to grate. Add cauliflower to quinoa in last 1 minute of cook time and cook for a further 1 minute, until cauliflower and quinoa are tender. Drain well.
5. In a small bowl, combine yoghurt, tahini and coriander and mix well. Season with a little salt and set aside. Season cooked tagine to taste with salt and pepper and stir through spinach.
6. Remove pith and flesh from preserved lemon (discard) and very finely dice skin. Add to cooked, drained quinoa/cauliflower mixture, along with toasted almonds. Toss to combine and season to taste with salt and pepper.
7. Divide preserved lemon cauliflower quinoa between plates and top with chickpea tagine. Dollop over tahini yoghurt and sprinkle over toasted pumpkin seeds and coriander.