Moroccan Spiced Chickpea Tagine Bowl

Ingredients

• 3 tbsp olive oil
• 1 medium yellow onion
• 3 whole garlic cloves
• 1.5 tsp ground cumin
• 1 tsp ground coriander
• ¾ tsp ground ginger
• ½ tsp ground cinnamon
• ¼ tsp cayenne pepper
• ½ tsp paprika
• 28 oz canned chickpeas
• 14 oz diced tomatoes
• 1.5 cup vegetable broth
• ½ whole preserved lemon
• ½ cup green olives
• ¼ cup fresh cilantro
• 1 tsp sea salt
• ½ tsp black pepper
• 1.5 cup couscous
• 2.25 cup water

Instructions

1. 1

   Dice the onion finely and mince the garlic cloves. Heat the olive oil in a large tagine or heavy-bottomed pot over medium heat, then add the onion and sauté for 4-5 minutes until softened and translucent, stirring occasionally.

2. 2

   Add the minced garlic and toast for about 1 minute until fragrant. Then add the cumin, coriander, ginger, cinnamon, cayenne pepper, and paprika, stirring constantly for 30 seconds to bloom the spices and release their oils.

3. 3

   Drain and rinse the chickpeas, then add them to the pot along with the diced tomatoes and vegetable broth. Bring the mixture to a gentle simmer over medium heat, then reduce to low and cook uncovered for 15-20 minutes, stirring occasionally.

4. 4

   While the tagine simmers, prepare the couscous. Bring the water to a boil in a separate pot with a pinch of salt, then remove from heat and stir in the couscous. Cover and let sit for 5 minutes, then fluff with a fork.

5. 5

   Slice the preserved lemon into thin strips, removing any seeds and excess pith. Add the lemon strips and green olives to the tagine and stir to combine, cooking for another 2-3 minutes until heated through.

6. 6

   Taste and adjust seasoning with salt and pepper as needed. Divide the couscous among four serving bowls and top each with a generous portion of the chickpea tagine, then garnish with fresh cilantro and serve warm.

Tools you’ll need

• Large tagine or heavy-bottomed pot
• Medium saucepan
• Colander
• Wooden spoon
• Fork

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