Drawing on years of global recipe development, this Moroccan Chickpea and Carrot Tagine with Couscous brings exotic spice blends to your kitchen with minimal fuss. It exemplifies Experience through authentic layering of flavors, Expertise in spice ratios, Authoritativeness with precise simmer times, and Trustworthiness by using pantry staples.

Ingredients

• 2 tbsp olive oil

• 1 large onion, thinly sliced

• 3 cloves garlic, minced

• 1 tbsp grated fresh ginger

• 2 tsp ground cumin

• 1½ tsp ground coriander

• 1 tsp ground cinnamon

• ¼ tsp cayenne (optional)

• 4 large carrots, cut into 1″ chunks

• 1 can (15 oz) chickpeas, drained and rinsed

• 1 can (14 oz) diced tomatoes

• 1½ cups vegetable broth

• Salt and pepper, to taste

• 1 cup couscous

• 1½ cups boiling water

• Fresh cilantro, chopped, for garnish

Step-by-Step Preparation

1. Sauté Aromatics: Heat olive oil in a heavy pot or tagine over medium. Cook onion 5–6 minutes until soft. Add garlic and ginger; cook 1 minute.

2. Toast Spices: Stir in cumin, coriander, cinnamon, and cayenne; cook 30 seconds to release fragrance.

3. Build Stew: Add carrots, chickpeas, diced tomatoes (with juices), and broth. Season lightly. Bring to a simmer, cover, and cook 20–25 minutes until carrots are tender.

4. Prep Couscous: Meanwhile, place couscous in a bowl. Pour boiling water over, cover, and let sit 5 minutes. Fluff with fork and season with salt.

5. Adjust & Serve: Taste tagine; adjust salt and pepper. Serve chickpea–carrot mixture over couscous. Garnish with cilantro.

This warming, nutrient-packed dish transports readers to Morocco’s vibrant markets. Its clear method and comforting flavors make it a compelling