Moroccan Tagine with Chickpeas and Apricots

Ingredients

• 2 tablespoons Olive oil
• 1 large Onion
• 3 cloves Garlic
• 1 tablespoon Ginger
• 2 15-ounce cans Chickpeas
• 0.75 cup Dried apricots
• 2 cups Vegetable broth
• 2 tablespoons Tomato paste
• 1 teaspoon Cumin
• 0.5 teaspoon Cinnamon
• 0.5 teaspoon Turmeric
• 0.25 teaspoon Cayenne pepper
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 1 cup Couscous

Instructions

1. 1Heat the 2 tablespoons of olive oil in a large pot or Dutch oven over medium heat, which is about 350°F (175°C). Add the 1 large onion, cut into 1/2-inch pieces, and sauté for 5 to 7 minutes until it looks softened and is a light golden color.
2. 2Add the 3 cloves of garlic, minced, and the 1 tablespoon of ginger, grated, to the pot. Cook over medium heat, stirring constantly, for 1 minute until they smell fragrant.
3. 3Stir in the 2 15-ounce cans of chickpeas, drained and rinsed, the 0.75 cup of dried apricots, the 2 cups of vegetable broth, the 2 tablespoons of tomato paste, the 1 teaspoon of cumin, the 0.5 teaspoon of cinnamon, the 0.5 teaspoon of turmeric, the 0.25 teaspoon of cayenne pepper, the 1 teaspoon of salt, and the 0.5 teaspoon of black pepper. Stir everything together until well combined.
4. 4Bring the mixture to a simmer over medium-high heat, which is about 200°F (93°C). Reduce the heat to low, which is about 180°F (82°C), cover the pot, and cook for 30 minutes, stirring occasionally, until the sauce has thickened slightly and the flavors have blended.
5. 5While the tagine cooks, prepare the 1 cup of couscous. In a small pot, bring 1.25 cups of water to a boil, which is about 212°F (100°C); then remove the pot from the heat and stir in the 1 cup of couscous. Cover the pot and let the couscous sit for 5 minutes until the water is absorbed and the couscous is fluffy; then fluff it with a fork.
6. 6Serve the tagine hot, spooned over the prepared couscous.

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