Artichoke, Pepper, and Chickpea Tagine with Olives and Preserved Lemons

Page 250

Cuisine: Moroccan/Algerian/Tunisian | Course Type: Main Courses

(1 review)

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Tags: vegan

Recipe Review

This is a delicious way to use fresh artichokes. They’re combined with onion, sweet peppers, chickpeas and traditional Moroccan add-ins of saffron, Harissa, preserved lemon and olives, simmered and served with couscous.

The most labour intensive part of the dish is prepping the artichokes, which also have to be pre-cooked before being added to the tagine. Once all the ingredients are combined, they’re only required to simmer 15 minutes or until the artichokes are tender. The flavour is very rich and complex despite the relatively short cooking time.

The dish is finished with a drizzle of Chermoula (page 56), a combination of fresh and dried herbs and spices, garlic, lemon juice and olive oil. The tagine is good on its own but the chermoula brightens it and makes it really special.

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