Artichoke, Pepper, and Chickpea Tagine. This is a beautifully blended creamy and stew-like meal that goes great on brown rice or with Naan.
Source: The Complete Mediterranean Cookbook by America's T
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 2/3 of garlic, paprika, cumin, ginger, coriander,cinnamon, and cayenne, 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 bring to a simmer. Reduce heat to low , cover and simmer gently until vegetables are tender, about 15 minutes.
4. Off heat, discard lemon zest strips, Combine 1/4 cup of the hot liquid (from the pot) and yogurt in bowl to temper, then stir yogurt mixture into the pot. Stir in remaining 2 tablespoons of oil, the remaining garlic, cilantro, and grated lemon [zest. Salt and Pepper to taste.
This dish is inherently vegetarian, my kids are not. I have found chicken and pork pair perfectly with it. i and the cooked meat at the end ab allow it to simmer in the sauce for about 20 minutes.
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Serving Size: 1 Serving (168g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 136 | ||
Calories from Fat: 94 (69%) | ||
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Amt Per Serving | % DV | |
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Total Fat 10.5g | 14 % | |
Saturated Fat 1.4g | 7 % | |
Monounsaturated Fat 7.5g | ||
Polyunsanturated Fat 1.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 420.4mg | 14 % | |
Potassium 79.5mg | 2 % | |
Total Carbohydrate 10.9g | 3 % | |
Dietary Fiber 1.3g | 5 % | |
Sugars, other 9.6g | ||
Protein 1g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 136
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