Chickpea and Roasted Red Pepper Pantry Tagine

Name: Chickpea and Roasted Red Pepper Pantry Tagine
Yield: 4 servings
Ingredients: 1 2 Tbsp. extra-virgin olive oil; 1 1 1/2 tsp. ground cumin; 1 1 tsp. garlic powder; 1 1 tsp. ground cinnamon; 1 1 tsp. ground turmeric; 1 1/2 tsp. cayenne pepper; 1 1 1/4 tsp. kosher salt, divided; 1 1 (14-oz.) can chickpeas, drained, rinsed; 1 1 (12-oz.) jar roasted red peppers, cut into 1"–2" pieces; 1 1/2 cup dried currants (about 2.5 oz.); 1 1 tsp. apple cider vinegar; 1 1 cup couscous; 1 1/4 cup roasted; 1 salted pistachios (about 1.5 oz.); 1 coarsely chopped

From the kitchen of Carly

Warm spices bloom in olive oil, then fold into chickpeas, roasted peppers, and sweet currants for a quick, deeply flavored tagine. Serve over fluffy couscous and finish with pistachios for crunch. Pantry-friendly comfort food that tastes like you've been cooking all day.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

12 Tbsp. extra-virgin olive oil
11 1/2 tsp. ground cumin
11 tsp. garlic powder
11 tsp. ground cinnamon
11 tsp. ground turmeric
11/2 tsp. cayenne pepper
11 1/4 tsp. kosher salt, divided
11 (14-oz.) can chickpeas, drained, rinsed
11 (12-oz.) jar roasted red peppers, cut into 1"–2" pieces
11/2 cup dried currants (about 2.5 oz.)
11 tsp. apple cider vinegar
11 cup couscous
11/4 cup roasted
1salted pistachios (about 1.5 oz.)
1coarsely chopped

Instructions

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.