Artichoke, Pepper, and Chickpea Tagine

Name: Artichoke, Pepper, and Chickpea Tagine
Yield: Serves 4 to 6
Cuisine: Africa & Middle-East, African
Ingredients: 1/4 cup, extra virgin olive oil, plus extra for serving; 2 (9-ounce) boxes, frozen artichokes, thawed and patted dry (see note); 2 , red, yellow, or orange bell peppers, stemmed, seeded, and cut into matchsticks; 1 , medium onion, halved and sliced 1/4 inch thick; 4 (2-inch-long) strips, zest from 1 lemon, trimmed of white pith; 6 , medium garlic cloves, minced or pressed through a garlic press (about 2 tablespoons), plus 2 medium garlic cloves, mashed to a fine paste; 1 tablespoon, sweet paprika; 1/2 teaspoon, ground cumin; 1/4 teaspoon, ground ginger; 1/4 teaspoon, ground coriander; 1/4 teaspoon, ground cinnamon; 1/8 teaspoon, cayenne pepper; 2 tablespoons, unbleached all-purpose flour; 3 cups, low-sodium vegetable broth; 2 (15-ounce) cans, chickpeas, drained and rinsed; 1/2 cup, pitted kalmata olives, halved; 1/2 cup, golden raisins; 2 tablespoons, honey; 1/2 cup, plain whole-milk yogurt (see note); 1/2 cup, minced fresh cilantro leaves; 1 teaspoon, grated lemon zest; , Salt and ground black pepper

12 comments

This vegetable tagine is just as hearty as a meat-based one.

A cookbook recipe exclusively for All-Access members from The Complete Vegetarian Cookbook

SERVES4 to 6

WHY THIS RECIPE WORKS

For our vegetable tagine recipe’s main ingredient, we thawed and drained frozen artichokes, then sautéed them to drive off any remaining moisture. Canned chickpeas were convenient and only needed to be simmered in the flavorful broth, which...

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