Moroccan Chickpea Tagine with Couscous and Warm Pita

Name: Moroccan Chickpea Tagine with Couscous and Warm Pita
Prep time: 25 min
Cook time: 50 min
Total time: 1 h 15 min
Yield: 3 servings
Cuisine: Moroccan
Ingredients: 1 tablespoon olive oil; 1 yellow onion (large, chopped); 2 clove garlic (minced); 1 fresh ginger (grated); 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1 teaspoon smoked paprika; 0.5 teaspoon ground turmeric; 0.5 teaspoon ground cinnamon; 0.25 teaspoon cayenne pepper; 14.5 ounce diced tomatoes (undrained); 2 cup vegetable broth; 1 sweet potato (large, peeled and diced); 2 carrots (peeled and sliced); 15 ounce chickpeas (rinsed and drained); 0.5 cup dried apricots (chopped); 1 teaspoon salt; 0.5 teaspoon black pepper; 0.25 cup fresh parsley (chopped); 1.5 cup instant couscous; 1.5 cup vegetable broth or water (hot); 3 piece pita bread (warmed)

A fragrant Moroccan vegetable tagine with tender chickpeas, sweet potatoes, and carrots, slow-simmered in a rich, spiced broth, served over fluffy couscous and with warm pita bread.

Prep: 25 min
Cook: 50 min
Total: 1 hr 15 min
Servings: 3
Cuisine: Moroccan
Difficulty: Medium
Cost: $5.58/serving

Dietary

Vegetarian
Dairy-Free
Vegan
Nut-Free
Soy-Free
Egg-Free
Pescatarian
High-Protein
High-Fiber
Kosher
Halal

Ingredients

1 tablespoon olive oil
1 yellow onion (large, chopped)
2 clove garlic (minced)
1 fresh ginger (grated)
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon smoked paprika
0.5 teaspoon ground turmeric
0.5 teaspoon ground cinnamon
0.25 teaspoon cayenne pepper
14.5 ounce diced tomatoes (undrained)
2 cup vegetable broth
1 sweet potato (large, peeled and diced)
2 carrots (peeled and sliced)
15 ounce chickpeas (rinsed and drained)
0.5 cup dried apricots (chopped)
1 teaspoon salt
0.5 teaspoon black pepper
0.25 cup fresh parsley (chopped)
1.5 cup instant couscous
1.5 cup vegetable broth or water (hot)
3 piece pita bread (warmed)

Instructions

Heat 1 tablespoon olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add 1 chopped large yellow onion and sauté until softened, about 5-7 minutes.
Stir in 2 minced garlic cloves and 1 inch grated fresh ginger. Cook for 1 minute until fragrant.
Add 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1 teaspoon smoked paprika, 1/2 teaspoon ground turmeric, 1/2 teaspoon ground cinnamon, and 1/4 teaspoon cayenne pepper. Cook, stirring constantly, for 1 minute until fragrant.
Stir in 1 can undrained diced tomatoes and 2 cups vegetable broth. Add 1 diced large sweet potato and 2 sliced carrots. Bring to a simmer.
Reduce heat to low, cover, and simmer for 25 minutes, or until vegetables are tender-crisp. Add the rinsed and drained chickpeas and 1/2 cup chopped dried apricots. Continue to simmer, uncovered, for another 10-15 minutes, allowing the sauce to thicken slightly and flavors to meld. Season with salt and black pepper to taste.
While the tagine simmers, prepare the couscous. In a medium bowl, combine 1 1/2 cups instant couscous with a pinch of salt. Pour 1 1/2 cups hot vegetable broth or water over the couscous. Cover with a lid or plate and let sit for 5 minutes, or until the liquid is absorbed. Fluff with a fork.
Warm 3 pieces pita bread according to package directions.
Serve the Moroccan Chickpea Tagine hot, garnished with 1/4 cup chopped fresh parsley, with the fluffy couscous and warm pita bread on the side.

Notes

If you have a tagine pot, cook the tagine in it for an authentic experience, otherwise, a Dutch oven works perfectly. Adjust cayenne pepper for your desired spice level.

Nutrition (per serving)

Calories: 710
Protein: 22.8 g
Carbohydrates: 128.5 g
Fat: 11.2 g
Fiber: 22.1 g
Sodium: 890 mg
Saturated Fat: 1.9 g
Sugar: 35.8 g