Tunisian Spiced Carrot and Chickpea Tagine

Ingredients

• 2 tablespoons Olive oil
• 1 medium Onion
• 3 cloves Garlic
• 1 pound Carrots
• 1 15-ounce can Canned chickpeas
• 1 14-ounce can Diced tomatoes
• 1 cup Vegetable broth
• 1 tablespoon Harissa paste
• 1 teaspoon Cumin
• 1 teaspoon Coriander
• 0.5 teaspoon Cinnamon
• 0.5 cup Dried apricots
• 0.25 cup Fresh cilantro
• 1 cup Couscous

Instructions

1. 1Heat the 2 tablespoons of olive oil in a large heavy-bottomed pot or Dutch oven (at least 5-quart capacity) over medium heat (approximately 300-325°F / 150-163°C). Add the 1 medium onion, diced into 1/2-inch (1.25 cm) pieces, and cook for 5-7 minutes, stirring occasionally, until it softens and becomes translucent.
2. 2Add the 3 cloves of minced garlic and the 1 pound of carrots, peeled and cut into 1/2-inch (1.25 cm) thick rounds, to the pot. Cook for 5-7 minutes more, stirring frequently, until the carrots begin to soften slightly.
3. 3Stir in the 1 15-ounce can of drained and rinsed chickpeas, the 1 14-ounce can of diced tomatoes (undrained), the 1 cup of vegetable broth, the 1 tablespoon of harissa paste, the 1 teaspoon of cumin, the 1 teaspoon of coriander, and the 0.5 teaspoon of cinnamon. Bring the mixture to a gentle boil over medium-high heat (approximately 350-375°F / 175-190°C), then reduce the heat to low (approximately 200-225°F / 93-107°C), cover the pot with a lid, and simmer for 30-35 minutes, or until the carrots are tender when pierced with a fork.
4. 4Stir in the 0.5 cup of dried apricots, chopped into small pieces. Continue to simmer, uncovered, for 5-7 minutes more, allowing the flavors to meld and the sauce to thicken slightly.
5. 5Carefully ladle 1 cup of the hot liquid from the finished tagine into a medium heatproof bowl. Stir in the 1 cup of couscous, cover the bowl tightly with a plate or plastic wrap, and let it stand for 5-7 minutes, until all the liquid is absorbed. Fluff the couscous with a fork.
6. 6Serve the tagine hot over the prepared couscous, garnishing each serving with the 0.25 cup of chopped fresh cilantro.

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