Chickpea And Roasted Red Pepper Pantry Tagine

• 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.

extravirgin olive oil, ground cumin, garlic powder, ground cinnamon, ground turmeric, cayenne pepper, kosher salt, chickpeas, red peppers, currants, apple cider vinegar, couscous, pistachios

Taken from www.epicurious.com/recipes/food/views/chickpea-and-roasted-red-pepper-pantry-tagine (may not work)