Artichoke, Pepper, And Chickpea Tagine With Olives and Preserved Lemons
Since David's brother (John) and his girlfriend (Mimi) live close by in the city, we're trying to institute a casual, but delicious weekly Sunday supper; preparing something a little more involved than we might choose during the week. Last night's pick was a selection David found in Deborah Madison's vegetarian cooking for everyone, and it was delicious, not a morsel left for lunch today! Next time we'll double the recipe. David's friend Eric, had given us a jar of preserved lemons (homemade, of course), so we were able to make great use of them in this dish. Served alongside a steaming plate of couscous and a simple salad, and some pan-friend lamb sausages, this was a crowd pleaser.
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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