Chickpea and Red Pepper Tagine Recipe

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Chickpea and Red Pepper Tagine Recipe

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.

4 servings

Active Time
20 minutes

Total Time
20 minutes


    • 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


    1. Heat oil in a medium heavy pot or Dutch oven over medium-high. Add cumin, garlic powder, cinnamon, turmeric, and cayenne and cook, stirring, until fragrant, about 1 minute. Stir in 1 tsp. salt and 2 cups water and bring to a boil.
    2. Add chickpeas, peppers, currants, and vinegar and simmer, stirring occasionally, until warmed through and liquid is slightly reduced, about 8 minutes.
    3. Meanwhile, cook couscous according to package directions; season with remaining 1/4 tsp. salt.
    4. Divide couscous among plates. Spoon tagine over and top with pistachios.

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    By | 2018-04-04T09:00:00+00:00 April 4th, 2018|Featured, Recipes Menus|0 Comments

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