Chickpea and Roasted Red Pepper Pantry Tagine

Ingredients for Chickpea and Roasted Red Pepper Pantry Tagine

• 2 tablespoons extra-virgin olive oil

• 1 1/2 teaspoons ground cumin

• 1 teaspoon garlic powder

• 1 teaspoon ground cinnamon

• 1 teaspoon ground turmeric

• 1/2 teaspoons cayenne pepper

• 1 1/4 teaspoons kosher salt, divided

• 1 (400g) can chickpeas, drained, rinsed

• 1 (350g) jar roasted red peppers, cut into 1"–2" pieces

• 70g dried currants (about 70g )

• 1 teaspoon apple cider vinegar

• 240ml couscous

• 30g roasted, salted pistachios (about 45g ), coarsely chopped

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 teaspoon salt and 475ml 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 teaspoons salt.

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

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.