Moroccan Spiced Chickpea and Vegetable Tagine with Lemon-Herb Couscous

Ingredients & Substitutes

Instructions

1. 1

   Heat 2 tablespoons of olive oil in a large pot or tagine over medium heat, then add 1 large chopped yellow onion and sauté for 5 minutes until softened.

2. 2

   Stir in 3 minced garlic cloves and 1 inch of grated fresh ginger, cooking for 1 minute until fragrant.

3. 3

   Add 1 teaspoon of ground cumin, 1 teaspoon of ground coriander, 0.5 teaspoon of turmeric, and 1 teaspoon of paprika, cooking for 30 seconds while stirring constantly.

4. 4

   Pour in 1 (14.5 ounce) can of undrained diced tomatoes and 2 cups of vegetable broth, then add 1 (15 ounce) can of drained and rinsed chickpeas, 1 medium chopped zucchini, and 2 medium sliced carrots, bringing the mixture to a simmer.

5. 5

   Reduce the heat to low, cover the pot, and cook for 20-25 minutes, or until the vegetables are tender, stirring occasionally.

6. 6

   Stir in 4 cups of packed fresh spinach and cook until wilted, about 2-3 minutes, then remove the tagine from the heat and stir in 0.25 cup of chopped fresh cilantro and the juice of 1 lemon, seasoning with salt and black pepper to taste.

7. 7

   Prepare the couscous by combining 1.5 cups of couscous with 1.5 cups of hot water or vegetable broth in a separate bowl, covering it for 5 minutes, and then fluffing with a fork.

8. 8

   Serve the Moroccan Spiced Chickpea and Vegetable Tagine hot over the prepared lemon-herb couscous.