Spiced Chickpea and Vegetable Tagine

Ingredients

• 15 oz chickpeas, canned
• 1 onion, yellow
• 3 clove garlic
• 1 inch ginger, fresh
• 2 carrots
• 1 zucchini
• 1 bell pepper, red
• 14½ oz diced tomatoes, canned
• 2 cup vegetable broth
• 2 tbsp olive oil
• 1½ cup couscous
• 1 tsp turmeric
• 1 tsp cumin
• 1 tsp coriander
• 1 tsp paprika
• ½ tsp cinnamon
• ¾ tsp salt
• ½ tsp black pepper
• ¼ cup fresh cilantro (optional)
• 2 lemon wedges (optional)

Steps

1. Drain and rinse chickpeas. Dice onion, mince garlic, grate ginger, slice carrots into rounds, dice zucchini, and chop bell pepper.
2. Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and cook until softened, about 5-7 minutes. Stir in garlic, ginger, turmeric, cumin, coriander, paprika, cinnamon, salt, and pepper; cook for 1 minute until fragrant.
3. Add carrots, zucchini, and bell pepper to the pot. Cook for 5 minutes, stirring occasionally. Stir in diced tomatoes and vegetable broth, then add the rinsed chickpeas.
4. Bring the mixture to a simmer, then reduce heat to low, cover, and cook for 20-25 minutes, or until vegetables are tender.
5. While the tagine simmers, prepare couscous according to package instructions.
6. Taste the tagine and adjust seasonings as needed. Serve hot over couscous, garnished with fresh cilantro and a lemon wedge, if desired.