Chickpea tagine Recipe

Prepare the Saffron

Soak the saffron threads in 2 tablespoons of warm water and set aside.

Sauté the Vegetables

In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until translucent.

Add Carrots and Peppers

Stir in the diced carrot and red bell pepper, and cook for about 5 minutes.

Spice It Up

Add the cumin, cinnamon, coriander, turmeric, salt, and black pepper. Cook for an additional 2 minutes to release the spices' flavors.

Add Chickpeas and Broth

Stir in the chickpeas, vegetable broth, and the saffron water. Bring the mixture to a boil, then reduce the heat and let it simmer for 15 minutes.

Prepare Couscous

In a separate pot, bring 1.5 cups of water to a boil. Add the couscous, stir, cover, and remove from heat. Let it sit for 5 minutes, then fluff with a fork.

Serve the Tagine

To serve, place a portion of couscous on a plate. Top with the chickpea tagine, then garnish with toasted pine nuts and fresh mint. Serve with a dollop of yogurt.