Connect with Us
Subscribe to Our Email
Get the latest sales, newest recipes and more delivered to your inbox.Sign up
We are taking extended measures to ensure the safety and wellness of our team members and communities at this time. Learn more.
In a large skillet, toast coriander, cumin, peppercorns, red chile flakes and cinnamon over medium heat until fragrant, about 4 minutes.
Transfer to a spice grinder or mortar and pestle and grind to a powder. Set aside.
Heat a large high-sided skillet over medium heat until hot.
Add onion and cook until beginning to brown and stick to the pan, about 5 minutes.
Add garlic and cook until fragrant, about 1 minute.
Stir in 1/3 cup of the vegetable broth and continue to cook until very tender, 4 to 5 minutes.
Stir in spice mixture and tomato paste; cook 1 minute, stirring.
Add remaining 2 1/3 cup vegetable broth, potato, garbanzo beans, lemon zest and juice, olives and raisins.
Bring to a boil over medium-high heat. Reduce heat to low, cover and simmer until potato is tender, about 20 minutes.
Stir in parsley and cilantro. Serve over couscous with lemon wedges.