Artichoke, Pepper, and Chickpea Tagine

Name: Artichoke, Pepper, and Chickpea Tagine
Cuisine: Africa & Middle-East, African
Ingredients: 1/4 cup, extra virgin olive oil, plus extra for serving; 2 (9-ounce) boxes, frozen artichokes, thawed and patted dry (see note); 2 , red, yellow, or orange bell peppers, stemmed, seeded, and cut into matchsticks; 1 , medium onion, halved and sliced 1/4 inch thick; 4 (2-inch-long) strips, zest from 1 lemon, trimmed of white pith; 6 , medium garlic cloves, minced or pressed through a garlic press (about 2 tablespoons), plus 2 medium garlic cloves, mashed to a fine paste; 1 tablespoon, sweet paprika; 1/2 teaspoon, ground cumin; 1/4 teaspoon, ground ginger; 1/4 teaspoon, ground coriander; 1/4 teaspoon, ground cinnamon; 1/8 teaspoon, cayenne pepper; 2 tablespoons, unbleached all-purpose flour; 3 cups, low-sodium vegetable broth; 2 (15-ounce) cans, chickpeas, drained and rinsed; 1/2 cup, pitted kalmata olives, halved; 1/2 cup, golden raisins; 2 tablespoons, honey; 1/2 cup, plain whole-milk yogurt (see note); 1/2 cup, minced fresh cilantro leaves; 1 teaspoon, grated lemon zest; , Salt and ground black pepper

Main Courses
Africa & Middle-East
African
Fruits & Vegetables
Vegetables
Vegetarian

This vegetable tagine is just as hearty as a meat-based one.

A cookbook recipe exclusively for All-Access members from The Complete Vegetarian Cookbook

SERVES 4 to 6

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