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Epicurious

Chickpea and Roasted Red Pepper Pantry Tagine

By Anna Stockwell

5.0

(8)

One of our favorite pantry recipes chickpea and roasted red pepper tagine in a bowl with couscous.
Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Olivia Mack Anderson

Make a hearty, vegetarian, tagine-inspired dinner in just 20 minutes with only pantry ingredients.

Recipe information

  • Total Time

    20 minutes

  • Yield

    4 servings

Ingredients

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

Preparation

  1. Step 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.

    Step 2

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

    Step 3

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

    Step 4

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

TagsCouscousPastaChickpeaBean and LegumeVegetableDried CurrantDried FruitFruitPistachioNutMainLunchDinnerVeganVegetarianWeeknight MealsQuickEasyDutch OvenEpicurious

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