VCE: Artichoke, Pepper, And Chickpea Tagine With Olives and Preserved Lemons

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* Exported from MasterCook *

 

Artichoke, Pepper, And Chickpea Tagine With Olives and Preserved Lemons

 

Recipe By : Vegetarian Cooking for Everyone, Deborah Madison, page 250

Serving Size : 4 Preparation Time :0:00

Categories : Beans And Legumes Pasta, Couscous, Etc.

Soups And Stews Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

5 medium artichokes -- up to 6

trimmed and quartered

1 lemon -- Juice of

Salt

1 pinch saffron threads

3 tablespoons olive oil

1 large onion

diced into 1/2-inch squares

2 large bell peppers -- 1 yellow and 1 red

cut into 1/2-inch pieces

1 tablespoon Harissa -- (see note)

15 ounces canned chickpeas -- rinsed

12 Kalamata or oil-cured black olives

1 small Preserved Lemon -- skin only

(see separate recipe)

diced into small squares

2 tablespoons mixed chopped parsley

2 tablespoons cilantro

1 cup dried couscous

Chermoula

(see separate recipe)

 

SERVES 4

 

This Moroccan-inspired tagine is richly endowed with the reds and golds of

fall vegetables. Serve it spooned around a mound of steamed couscous or

rice with the bright green chermouIa drizzled on the top. The stew can sit

while you make the couscous - time only improves it - and the chermoula can

be assembled ahead of them.

 

Bring 2 quarts water to a boil, then add the lemon juice and 2 teaspoons

salt. Boil the artichokes for 10 minutes, then drain and set aside. Cover

the saffron with 1 tablespoon of the boiling water and set aside. Heat the

oil in a large skillet over high heat. Add the onion and peppers, saute

for 1 minute, then add the harissa (or the spices). Reduce the heat to

medium and cook for 5 minutes. If you're not using harissa, add the tomato

paste and cook for 1 minute, mushing it around the pan. Add the saffron

and artichokes and continue cooking, turning the vegetables frequently,

until they're coated with the spices and warmed through. Add the

chickpeas, olives, lemon skin, herbs, and 2 cups water. Lower the heat and

simmer for 15 minutes or until the artichokes are completely tender. Taste

for salt.

 

Cook 1 cup couscous according to your favorite method. Mound it in the

center of individual soup plates and spoon the vegetables around

it. Drizzle the chermoula over the vegetables and serve.

 

Note: If you don't have any harissa, add the following spices to the onion

and peppers, stirring frequently so that none stick to the pan:

 

1/2 teaspoon toasted ground cumin

1/2 teaspoon Freshly milled pepper

1/4 teaspoon ground caraway seeds

1/4 teaspoon turmeric

1 1/2 teaspoons ground red chile or hot paprika

1 tablespoon tomato paste

 

 

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