Chickpea and Red Pepper Tagine

cumin garlic cinnamon currant chickpea pepper couscous vinegar pistachio

Anna Stockwell

4 servings

Source

Ingredients

2 Tbsp. extra-virgin olive oil

1 1/2 tsp. ground cumin

1 tsp. garlic powder

1 tsp. ground cinnamon

1 tsp. ground turmeric

1/2 tsp. cayenne pepper

1 1/4 tsp. kosher salt, divided

1 (14-oz.) can chickpeas, drained, rinsed

1 (12-oz.) jar roasted red peppers, cut into 1"–2" pieces

1/2 cup dried currants (about 2.5 oz.)

1 tsp. apple cider vinegar

1 cup couscous

1/4 cup roasted, salted pistachios (about 1.5 oz.), coarsely chopped

Method

Heat oil in a medium heavy pot or Dutch oven over medium-high. Add cumin, garlic powder, cinnamon, turmeric, and cayenne and cook, stirring, until fragrant, about 1 minute. Stir in 1 tsp. salt and 2 cups water and bring to a boil.

Add chickpeas, peppers, currants, and vinegar and simmer, stirring occasionally, until warmed through and liquid is slightly reduced, about 8 minutes.

Meanwhile, cook couscous according to package directions; season with remaining 1/4 tsp. salt.

Divide couscous among plates. Spoon tagine over and top with pistachios.