Moroccan Spiced Chickpea Tagine Bowl

Step 1

Dice the onion finely and mince the garlic cloves. Heat the olive oil in a large tagine or heavy-bottomed pot over medium heat, then add the onion and sauté for 4-5 minutes until softened and translucent, stirring occasionally.

Step 2

Add the minced garlic and toast for about 1 minute until fragrant. Then add the cumin, coriander, ginger, cinnamon, cayenne pepper, and paprika, stirring constantly for 30 seconds to bloom the spices and release their oils.

Step 3

Drain and rinse the chickpeas, then add them to the pot along with the diced tomatoes and vegetable broth. Bring the mixture to a gentle simmer over medium heat, then reduce to low and cook uncovered for 15-20 minutes, stirring occasionally.

Step 4

While the tagine simmers, prepare the couscous. Bring the water to a boil in a separate pot with a pinch of salt, then remove from heat and stir in the couscous. Cover and let sit for 5 minutes, then fluff with a fork.

Step 5

Slice the preserved lemon into thin strips, removing any seeds and excess pith. Add the lemon strips and green olives to the tagine and stir to combine, cooking for another 2-3 minutes until heated through.

Step 6

Taste and adjust seasoning with salt and pepper as needed. Divide the couscous among four serving bowls and top each with a generous portion of the chickpea tagine, then garnish with fresh cilantro and serve warm.