Soak chickpeas overnight in water.

Pressure cook the soaked chickpeas until tender. Set aside.

Heat olive oil in a tagine or pot.

Add minced garlic and ginger to the oil and sauté until fragrant.

Add finely chopped onions and sauté until translucent.

Add tomato puree and cook until oil separates.

Add cumin powder, coriander powder, cinnamon powder, paprika powder, and salt. Mix well.

Add cooked chickpeas and dates to the spice mixture and stir to combine.

Cover and cook for 5 minutes.

Add 1/4 cup water, cover, and continue to cook until the tagine thickens.

Prepare couscous: boil 1 1/2 cups water with salt and olive oil.

Turn off the heat, add couscous, cover, and let it sit for 5 minutes.

Fluff the couscous with a fork.

Garnish the tagine with chopped mint leaves.

Serve hot with couscous.