Name: Chickpea and Red Pepper Tagine
Cook time: 20 minutes
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

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 notes

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Recipe notes

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