Prepare the Saffron

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

Sauté the Vegetables

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

Add Carrots and Peppers

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

Spice It Up

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.

Add Chickpeas and Broth

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.

Prepare Couscous

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.

Serve the Tagine

Chickpeas, canned or cooked

Couscous

chickpea tagine

Recipe information

Get This Recipe In Your Inbox

Just share your email, and we'll send it straight to your inbox. Plus, enjoy weekly servings of cooking inspiration as a bonus!