Chickpea and Roasted Red Pepper Pantry Tagine
A flavorful Moroccan-inspired tagine combining chickpeas and roasted red peppers with warm spices like cumin, cinnamon, and turmeric. Served over couscous and topped with pistachios, this vegetarian dish offers a perfect balance of sweetness from currants and savory spices.
Ingredients
- •2 Tbsp extra-virgin olive oil
- •1½ tsp ground cumin
- •1 tsp garlic powder
- •1 tsp ground cinnamon
- •1 tsp ground turmeric
- •½ tsp cayenne pepper
- •1¼ tsp kosher salt
- •1 can chickpeas
- •1 jar roasted red peppers
- •½ cup dried currants
- •1 tsp apple cider vinegar
- •1 cup couscous
- •¼ cup roasted pistachios
- •1½ oz salted pistachios
- •coarsely chopped
Cooking Instructions
- 1.
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.
5 min
- 2.
Add chickpeas, peppers, currants, and vinegar and simmer, stirring occasionally, until warmed through and liquid is slightly reduced, about 8 minutes.
8 min
- 3.
Meanwhile, cook couscous according to package directions; season with remaining 1/4 tsp. salt.
10 min
- 4.
Divide couscous among plates. Spoon tagine over and top with pistachios.
2 min
