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Moroccan Spiced Chickpea and Vegetable Tagine with Couscous
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Course Main Course
Cuisine Moroccan
Servings 4 people

Equipment

  • Large pot
  • Small saucepan
  • Cutting board
  • Knife

Ingredients
  

  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 3 garlic cloves, minced
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon cayenne pepper
  • 3 medium carrots, sliced into rounds
  • 1 red bell pepper, chopped
  • 1 medium zucchini, chopped
  • 2 cans (15 oz each) chickpeas, drained and rinsed
  • 1 can (14.5 oz) diced tomatoes
  • 2 cups vegetable broth
  • 1 cup couscous
  • 1 1/4 cups water
  • 1/4 cup chopped fresh cilantro
  • Lemon wedges, for serving

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the onion and cook until it softens, about 5 minutes. Stir in the garlic along with the cumin, coriander, paprika, cinnamon, turmeric, and cayenne. Cook for 1 minute until the spices smell fragrant.
  • Add the carrots and red bell pepper. Stir to coat them in the spices, then pour in the diced tomatoes and vegetable broth. Bring the mixture to a simmer, cover, and cook for 15 minutes.
  • Stir in the zucchini and chickpeas. Continue simmering uncovered for another 10 minutes until the vegetables are tender but not mushy. Season with salt to taste.
  • While the tagine simmers, bring the water to a boil in a small saucepan. Stir in the couscous, cover, and remove from heat. Let it stand for 5 minutes, then fluff with a fork.
  • Spoon the couscous into bowls and top with the tagine. Finish each serving with fresh cilantro and a squeeze of lemon.

Notes

For a richer broth, let the tagine rest for 10 minutes off the heat before serving so the chickpeas absorb more liquid. If you prefer milder heat, reduce the cayenne or skip it entirely. Leftovers keep well in the fridge for three days and reheat easily on the stovetop with a splash of water to loosen the sauce.
Course: Main Course
Cuisine: Moroccan
Equipment: Large pot, Small saucepan, Cutting board, Knife