Moroccan Chickpea Tagine Breakfast Bowl

Instructions

1. 1Finely chop the 1 medium onion into 0.635 cm pieces. Mince the 3 cloves of garlic. Mince the 1 tablespoon of ginger.
2. 2Place a large heavy-bottomed pot or Dutch oven over medium heat (about 175°C / 175°C). Add the finely chopped 1 medium onion and the minced 3 cloves of garlic. Cook, stirring occasionally, for 5 to 7 minutes, until the onion is translucent and softened.
3. 3Add the minced 1 tablespoon of ginger, 1 teaspoon of cinnamon, 1/2 teaspoon of turmeric, 1 teaspoon of cumin, and 1/2 teaspoon of Ras El Hanout to the pot. Stir constantly for 1 minute, until the spices are fragrant.
4. 4Add the drained and rinsed 2 cans of chickpeas, the undrained 1 can of diced tomatoes, and the 1 cup of vegetable broth to the pot. Stir to combine all ingredients. Increase the heat to bring the mixture to a gentle simmer (small bubbles appearing around the edges), then reduce the heat to low (93.33°C / 93°C). Cover the pot and cook for 20 minutes, stirring occasionally, until the sauce has thickened slightly.
5. 5While the tagine simmers, prepare the 1 cup of couscous. In a medium heatproof bowl, add the 1 cup of couscous. Pour 1 cup of boiling water over the couscous, then cover the bowl tightly with a lid or plastic wrap. Let it sit for 5 minutes, then remove the lid and fluff the couscous with a fork until light and separate.
6. 6Finely chop the 1/4 cup of fresh cilantro and the 1/4 cup of fresh mint.
7. 7In a small bowl, whisk together the 2 tablespoons of tahini and the 1 tablespoon of lemon juice until the mixture is smooth and combined.
8. 8Divide the prepared 1 cup of couscous among four serving bowls. Spoon the warm chickpea tagine over the couscous, then drizzle each serving with the tahini-lemon mixture. Garnish with the finely chopped 1/4 cup of fresh cilantro and 1/4 cup of fresh mint.

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