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Spiced Chickpea & Vegetable Tagine
with Couscous
35 MIN
2 Servings
From the Test Kitchen
This hearty vegetarian tagine—a Moroccan stew traditionally cooked in an earthenware pot of the same name—is rich with the warm, potent flavors of ras el hanout, a beloved North African blend of spices. Garnishes of roasted walnuts and tangy goat cheese elevate the dish with pops of bright flavor and texture.
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NutritionPER SERVING
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Calories800 Cals (est.)
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1
Prepare the ingredients:
Remove the honey from the refrigerator to bring to room temperature. Wash and dry the fresh produce. Peel the onion and cut into 1/2-inch-wide wedges; separate the layers. Peel and roughly chop the garlic. Cut off and discard the stems of the peppers; remove and discard the cores. Halve lengthwise, then thinly slice crosswise. Drain and rinse the chickpeas. Using the flat side of your knife, smash the olives; remove and discard the pits, then roughly chop. Roughly chop the walnuts.
2
Cook the couscous:
In a small pot, combine the couscous, a big pinch of salt, and 1 cup of water; heat to boiling on high. Once boiling, cover and turn off the heat. Let stand 6 to 8 minutes, or until the water has been absorbed and the couscous is tender. Fluff with a fork. Cover to keep warm.
3
Start the vegetables:
While the couscous cooks, in a large, high-sided pan (or pot), heat a drizzle of olive oil on medium-high until hot. Add the onion wedges; season with salt and pepper. Cook, stirring occasionally, 5 to 6 minutes, or until lightly browned and slightly softened. Add the chopped garlic and sliced peppers; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened. Add the tomato paste and cook, stirring frequently, 1 to 2 minutes, or until thoroughly coated and fragrant.
4
Finish the vegetables:
Add the chickpeas, honey (kneading the packet before opening), 1 cup of water (carefully, as the liquid may splatter), and the ras el hanout (for a milder flavor, start with half the ras el hanout). Season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until thickened. Add the spinach and chopped olives. Cook, stirring frequently, 1 to 2 minutes, or until the spinach is wilted. Turn off the heat and season with salt and pepper to taste.
5
Finish the couscous & serve your dish:
Add the raisins to the pot of cooked couscous; stir to combine. Serve the finished couscous topped with the finished vegetables, chopped walnuts, and cheese (crumbling before adding). Enjoy!
1
Prepare the ingredients:
Remove the honey from the refrigerator to bring to room temperature. Wash and dry the fresh produce. Peel the onion and cut into 1/2-inch-wide wedges; separate the layers. Peel and roughly chop the garlic. Cut off and discard the stems of the peppers; remove and discard the cores. Halve lengthwise, then thinly slice crosswise. Drain and rinse the chickpeas. Using the flat side of your knife, smash the olives; remove and discard the pits, then roughly chop. Roughly chop the walnuts.
2
Cook the couscous:
In a small pot, combine the couscous, a big pinch of salt, and 1 cup of water; heat to boiling on high. Once boiling, cover and turn off the heat. Let stand 6 to 8 minutes, or until the water has been absorbed and the couscous is tender. Fluff with a fork. Cover to keep warm.
3
Start the vegetables:
While the couscous cooks, in a large, high-sided pan (or pot), heat a drizzle of olive oil on medium-high until hot. Add the onion wedges; season with salt and pepper. Cook, stirring occasionally, 5 to 6 minutes, or until lightly browned and slightly softened. Add the chopped garlic and sliced peppers; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened. Add the tomato paste and cook, stirring frequently, 1 to 2 minutes, or until thoroughly coated and fragrant.
4
Finish the vegetables:
Add the chickpeas, honey (kneading the packet before opening), 1 cup of water (carefully, as the liquid may splatter), and the ras el hanout (for a milder flavor, start with half the ras el hanout). Season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until thickened. Add the spinach and chopped olives. Cook, stirring frequently, 1 to 2 minutes, or until the spinach is wilted. Turn off the heat and season with salt and pepper to taste.
5
Finish the couscous & serve your dish:
Add the raisins to the pot of cooked couscous; stir to combine. Serve the finished couscous topped with the finished vegetables, chopped walnuts, and cheese (crumbling before adding). Enjoy!
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