Artichoke, Pepper, and Chickpea Tagine

Greek yogurt adds richness to the flavorful broth of our hearty vegetarian tagine.

Artichoke, Pepper, and Chickpea Tagine
WHY THIS RECIPE WORKS Slow-cooked, hearty tagines are synonymous with North African cuisine and traditionally boast a range of vegetables and meats. We wanted to turn out a satisfying meatless version packed with big bites of artichokes and peppers and tender chickpeas, flavored with pungent garlic, lots of warm spices, briny olives, and tangy lemon. Using only quick-cooking vegetables kept this tagine from being an all-day affair. First we drained and rinsed jarred artichokes, then we sautéed them to drive off any remaining moisture. Next we lightly browned bell peppers and onion. Canned chickpeas needed only to be simmered in the flavorful broth. For the aromatic lemon flavor that distinguishes authentic tagines, we used lots of lemon zest. Finally, we enriched the broth by stirring in Greek yogurt just before serving. While we prefer the richer, fuller flavor of whole-milk Greek yogurt, regular plain whole-milk yogurt can be substituted; the sauce will be slightly thinner. A rasp-style grater makes quick work of turning the garlic into a paste. While we prefer the flavor and texture of jarred whole baby artichoke hearts, you can substitute 18 ounces frozen artichoke hearts, thawed and patted dry, for the jarred. Serve with Simple Couscous .

¼ cup extra-virgin olive oil, plus extra for serving
3 cups jarred whole baby artichoke hearts packed in water, quartered, rinsed, and patted dry
2 yellow or red bell peppers, stemmed, seeded, and cut into ½-inch-wide strips
1 onion, halved and sliced ¼ inch thick
4 (2-inch) strips lemon zest plus 1 teaspoon grated zest (2 lemons)
8 garlic cloves, minced
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-milk Greek yogurt
½ cup minced fresh cilantro
Salt and pepper

1. Heat 1 tablespoon oil in Dutch oven over medium heat until shimmering. Add artichokes and cook until golden brown, 5 to 7 minutes; transfer to bowl.
2. Add bell peppers, onion, lemon zest strips, and 1 tablespoon oil to now-empty pot and cook over medium heat until vegetables are softened and lightly browned, 5 to 7 minutes. Stir in two-thirds of garlic, paprika, cumin, ginger, coriander, cinnamon, and cayenne and cook until fragrant, about 30 seconds. Stir in flour and cook for 1 minute.
3. Slowly whisk in broth, scraping up any browned bits and smoothing out any lumps. Stir in artichoke hearts, chickpeas, olives, raisins, and honey and bring to simmer. Reduce heat to low, cover, and simmer gently until vegetables are tender, about 15 minutes.
4. Off heat, discard lemon zest strips. Combine ¼ cup hot liquid and yogurt in bowl to temper, then stir yogurt mixture into pot. Stir in remaining 2 tablespoons oil, remaining garlic, cilantro, and grated lemon zest. Season with salt and pepper to taste. Serve, drizzling individual portions with extra oil.


Vegetarian & Vegan