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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']

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.
Add chickpeas, peppers, currants, and vinegar and simmer, stirring occasionally, until warmed through and liquid is slightly reduced, about 8 minutes.
Meanwhile, cook couscous according to package directions; season with remaining 1/4 tsp. salt.
Divide couscous among plates. Spoon tagine over and top with pistachios.

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