20-Minute Moroccan Chickpea Tagine

1 to 1.5 tbsp. extra-virgin olive oil (enough to coat the bottom of the pan)
1/2 tbsp. garlic, minced
4 large carrots, cut in 1/4″ chips on the diagonal
1 large onion, sliced
1 large handful spinach
1 (16-oz.) can diced tomatoes
1/2 cup water
1 tsp. cumin
1 tsp. coriander
1 tsp. cinnamon
1/4 tsp. ground ginger
1 cup cooked chickpeas
8 prunes, quartered
Salt and pepper, to taste
Cilantro, for garnish
Whole wheat couscous, for serving

In a medium saucepan, combine the EVOO and garlic until sizzling.  Add the carrots and onions; mix.  Cook the mixture until softened, about 5 minutes.  Meanwhile, cook the whole wheat couscous according to package directions.

Add the spinach, tomatoes and water to the carrot/onion mixture.  Mix together.  Then add the 4 spices; mixing well to evenly distribute.  Let the mixture simmer for about 5 minutes.  Before serving, add the chickpeas and prunes to the saucepan to warm.

To serve, divide the couscous on plates and top with the mixture from the saucepan.  Sprinkle with cilantro for garnish, and enjoy your Moroccan feast!

Makes 2 servings

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