Artichoke, Pepper, and Chickpea Tagine

Artichoke, Pepper, and Chickpea Tagine is a hearty and flavorful Moroccan-inspired dish that brings together the bold flavors of artichokes, peppers, chickpeas, and aromatic spices. This tagine recipe delivers a delightful combination of textures and tastes, enriched with the tanginess of lemon zest and the creaminess of Greek yogurt. The tender vegetables, briny olives, and sweet golden raisins make this tagine a comforting and satisfying meal, perfect for gatherings or family dinners. In this recipe, we’ll explore how to create a delicious tagine that will transport your taste buds to the vibrant and exotic flavors of North Africa.

SERVES 4 TO 6

INGREDIENTS:

• ¼ cup extra-virgin olive oil, plus extra for serving
• 2 (9-ounce) boxes frozen artichokes, thawed and patted dry
• 2 yellow or red bell peppers, stemmed, seeded, and cut into matchsticks
• 1 onion, halved and sliced ¼ inch thick
• 4 (2-inch) strips lemon zest plus 1 teaspoon grated zest (2 lemons)
• 8 garlic cloves (6 minced, 2 minced to paste)
• 1 tablespoon paprika
• ½ teaspoon ground cumin
• ¼ teaspoon ground ginger
• ¼ teaspoon ground coriander
• ¼ teaspoon ground cinnamon
• ⅛ teaspoon cayenne pepper
• 2 tablespoons all-purpose flour
• 3 cups vegetable broth
• 2 (15-ounce) cans chickpeas, rinsed
• ½ cup pitted kalamata olives, halved
• ½ cup golden raisins
• 2 tablespoons honey
• ½ cup plain whole Greek yogurt
• ½ cup minced fresh cilantro
• Salt and pepper

INSTRUCTIONS:

1. Heat 1 tablespoon of olive oil in a Dutch oven over medium heat until shimmering. Add the thawed artichokes and cook until golden brown, typically taking 5 to 7 minutes. Once done, transfer the browned artichokes to a bowl.
2. In the same pot, add 1 tablespoon of oil and heat it over medium heat until shimmering. Stir in the bell peppers, onion, and lemon zest strips. Cook until the vegetables are softened and lightly browned, typically taking 5 to 7 minutes. Stir in 6 minced garlic cloves, paprika, cumin, ginger, coriander, cinnamon, and cayenne. Cook until the spices release their fragrance, around 30 seconds. Stir in flour and cook for 1 minute.
3. Gradually whisk in the vegetable broth, scraping up any browned bits and smoothing out any lumps. Stir in the browned artichokes, chickpeas, olives, raisins, and honey. Bring the mixture to a simmer. Cover the pot, reduce the heat to a gentle simmer, and cook until the vegetables are tender, which typically takes about 15 minutes.
4. Off heat, remove the lemon zest strips. Stir ¼ cup of the hot liquid into the Greek yogurt to temper it, then stir the yogurt mixture into the pot. Add the remaining 2 tablespoons of olive oil, garlic paste, minced cilantro, and grated lemon zest. Season the tagine with salt and pepper to taste.
5. Serve the tagine, drizzling individual portions lightly with additional olive oil for added flavor.

TIPS:

• Thawing Frozen Artichokes: To quickly thaw the frozen artichokes, microwave them on high, covered, for 3 to 5 minutes. This will ensure they are ready to use in the recipe without excess moisture.
• Greek Yogurt Substitution: While whole Greek yogurt adds richness and depth to the sauce, you can substitute it with regular plain whole-milk yogurt. Keep in mind that the sauce may be slightly thinner with the substitution.
• Creating Garlic Paste: To efficiently turn garlic into a paste, use a rasp-style grater. This will save time and effort, providing a smooth and consistent garlic paste for the recipe.

This Artichoke, Pepper, and Chickpea Tagine is a delightful medley of flavors, featuring the richness of artichokes, the sweetness of raisins, and the creaminess of Greek yogurt—all combined with aromatic spices that transport you to the heart of North African cuisine. Serve it with couscous for a complete and satisfying meal. Enjoy the exotic and comforting tastes of this tagine with your loved ones!