Chickpea and Vegetable Tagine with Couscous

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric
• 1 can (15 ounces) chickpeas, drained and rinsed
• 1 cup diced zucchini
• 1 cup diced bell pepper
• 1 cup diced tomato
• 1 cup vegetable broth
• 1/2 cup raisins
• 1/2 teaspoon cinnamon
• Salt and pepper to taste
• 1 cup couscous
• 1/2 cup water

Steps

1. 1 Heat olive oil in a large skillet over medium heat. Add onion and cook until softened.
2. 2 Stir in garlic, cumin, coriander, and turmeric, cooking for another minute.
3. 3 Add chickpeas, zucchini, bell pepper, tomato, vegetable broth, raisins, cinnamon, salt, and pepper. Simmer covered for 20 minutes.
4. 4 Meanwhile, cook couscous with water according to package instructions.
5. 5 Serve the tagine mixture over the couscous.

Equipment

• Large skillet with lid
• Measuring cups and spoons

Variations

• Add a splash of harissa for a spicy kick.
• Substitute quinoa for couscous for a gluten-free option.

Substitutions

• Use canned diced tomatoes if fresh aren't available.
• Substitute dried apricots for raisins.

Pairings

• A simple green salad
• Warm pita bread

Nutrition

Tips

• For a deeper flavor, toast the spices in the oil before adding the onion.
• Feel free to use any seasonal vegetables you have on hand.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat with a splash of water or broth.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat gently.

Serving Suggestions

• Serve with a side of fresh cilantro or a squeeze of lemon for brightness.

FAQ