Chickpea Tagine

Drain chickpeas. Chop onion, carrots, and bell pepper.

Heat olive oil in a pot over medium heat.

Sauté onion until soft, then add garlic and cook briefly.

Stir in carrots, bell pepper, and spice blend.

Add tomatoes, broth, and chickpeas.

Simmer 15–20 minutes until vegetables are tender.

Season with salt and pepper to taste.

Serve hot over couscous and garnish with cilantro if desired.