Recipe Courtesy of America’s Test Kitchen
A tagine is a classic North African dish traditionally made in a earthenware pot that is similar to a stew. This vegetarian tagine is filled with an array of lovely ingredients: artichoke hearts, bell peppers, kalamata olives, buttery chickpeas and golden raisins. With the warm and distinct flavor of garam masala, cilantro, paprika, honey and lemon juice, you get a sort of sweet-savory combination of tastes that is very popular in this region of Africa. Here’s what I did a bit differently from the original recipe itself; for presentation’s sake, I actually served the tagine inside roasted bell peppers topped with the Greek yogurt instead of including the strips of pepper in the tagine itself and instead of stirring the yogurt into the dish before serving. Same idea, just a bit more modern in presentation, this is a lovely vegetarian dish served with a side of fluffy cous cous.
(To view this recipe, click on the blue title of the blog post above*)
‘Artichoke, Bell Pepper & Chickpea Tagine’
Ingredients:
- Recipe Courtesy of America’s Test Kitchen: Best-Ever Light & Healthy Recipes*
- 3 T olive oil
- 18 oz. frozen artichoke hearts, thawed
- 2 yellow or red bell peppers, stemmed, seeded and cut into 1/4-inch-wide strips
- 1 onion, finely chopped
- 4 (3-inch) strips lemon zest plus 1 teaspoon grated lemon zest
- 2 1/2 teaspoons paprika
- 2 teaspoons garam masala
- 8 garlic cloves, minced
- 2 T all-purpose flour
- 3 cups vegetable broth
- 1 T honey
- 2 (15-oz.) cans chickpeas, rinsed
- 1/2 cup pitted kalamata olives, halved
- 1/2 cup golden raisins
- 1/3 cup 2% Greek yogurt
- 1/2 cup minced fresh cilantro
- Salt and pepper
Directions:
- Heat 1 tablespoon oil in Dutch oven over medium heat until shimmering. Add artichoke hearts and cook until golden brown, 5-7 minutes; transfer to a bowl.
- Heat 1 tablespoon oil in now-empty pot until shimmering. Add bell peppers, onion, lemon zest strips and cook until veggies are softened and lightly browned, 5-7 minutes.
- Stir in the paprika, garam masala, and three quarters of the garlic and cook until fragrant, about 30 seconds. Stir in the flour and cook for 1 minute. Slowly stir in broth and honey, scraping up any browned bits and smoothing out any lumps.
- Stir in chickpeas, olives, raisins and browned artichoke hearts and bring to simmer. Reduce heat to medium-low, cover, and cook, stirring occasionally, until liquid has thickened slightly and veggies are tender, about 15 minutes.
- Off heat, discard lemon zest strips. Whisk ½ cup sauce from pot into yogurt to temper; then stir yogurt mixture into the pot. Stir in cilantro, 1 tablespoon remaining oil, grated lemon zest, and remaining garlic. Season with salt and pepper to taste, and serve.
Tagged: America's Test Kitchen, arithokes, bell peppers, black olives, chickpeas, garam masala, golden raisins, Greek yogurt, honey, Kalamata olives, Moroccan, tagine, vegetarian
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