Spiced Chickpea & Vegetable Tagine

with Couscous

35 MIN

2 Servings

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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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Nutrition

PER SERVING
Calories

800 Cals (est.)

View Full Nutrition

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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!