Chickpea And Roasted Red Pepper Pantry Tagine

1. 1

   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.

2. 2

   Add chickpeas, peppers, currants, and vinegar and simmer, stirring occasionally, until warmed through and liquid is slightly reduced, about 8 minutes.

3. 3

   Meanwhile, cook couscous according to package directions; season with remaining 1/4 tsp. salt.

4. 4

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

No additional tips available.