CHICKPEA AND ROASTED RED PEPPER PANTRY TAGINE

Chickpea and Roasted Red Pepper Pantry Tagine image

Provided by Anna Stockwell

Yield 4 servings

Number Of Ingredients 13

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

Steps:

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.