Slow-Cooked Chickpeas with Saffron

To make the Ras al Hanout, measure the cumin seeds, rose hips, lavender, grains of paradise, cardamom seeds, peppercorns, allspice, and mace into a spice grinder (or a clean coffee grinder) and pulverize them until they are the texture of finely ground black pepper. Tap the lid to release any of the intoxicating blend back into the grinder's cavity. Transfer this to a glass jar with a tight-fitting lid and stir in the turmeric, nutmeg, and ginger. Store in a cool spot (do not refrigerate). You will have leftovers, which will keep for up to 2 months.

Start making the stew by heating the oil in a Dutch oven or large saucepan (or a tajine if you have one) over medium-high heat. Once the oil appears to shimmer, add the bell pepper, onion, ginger, and garlic. Stir-fry the medley until the onion is medium brown around the edges and some of the pepper pieces have patchy blisters on the skin, 6 to 8 minutes.

Sprinkle in 1 tablespoon of the Ras al Hanout spice blend along with the paprika, saffron, and salt. The residual heat of the pepper medley is just right to cook the spices without burning them. Immediately pour in the tomatoes and their juices (thus preventing the spices from burning), the potatoes, eggplant, and chickpeas and their liquid. Add 1 cup of water.

Bring the brothy curry to a boil. Lower the heat to medium-low and vigorously simmer the concoction, now covered, stirring occasionally, until the vegetables are fork-tender, 35 to 40 minutes.

Remove the lid and continue to simmer briskly, stirring occasionally to allow the sauce to thicken up a bit, the starch in the potatoes and the liquid from the chickpeas now doing their thing, 5 to 8 minutes.

To make the scallion-mint relish, combine all the ingredients in a medium bowl, making sure to mix well.

To serve, divide the couscous among individual bowls, followed by a ladleful of the chickpea stew. Top with a tablespoon of the herbaceous makfoul medley.