Chickpea and Artichoke Tagine
For those of you who are wrapped up in the instant pot/pressure cooker craze, this recipe is for you. It turns dry chick peas into creamy deliciousness in just 25 minutes (even at altitude). Lemon zest, Mediterranean spices along with artichoke hearts and carrots come together for a flavorful tagine that will taste like it was simmering all day long. If you don’t have a pressure cooker, you can substitute canned chick peas. (Adapted from America’s Test Kitchen)
  • CourseMain Course
  • CuisineMiddle Eastern
Servings Prep Time
4People 10Minutes
Cook Time
25Minutes
Servings Prep Time
4People 10Minutes
Cook Time
25Minutes
Ingredients
  • 2TBS Olive oil
  • 1 Oniondiced
  • 4 2inch Lemon zeststrips
  • 6Cloves Garlicminced
  • 1TBS Paprika
  • 1tsp Cumin
  • 1tsp Cinnamon
  • 1/8tsp Cayenne pepper
  • 2TBS Flour
  • 3Cups Broth
  • 2-3Cups Carrotspeeled an sliced ½ inch thick
  • 1 15 ounce Can Diced Tomatoes
  • 1/2Cup cilantro**chopped
  • 1 1/4Cups Dried chickpeassoaked overnight in water (if not using a pressure cooker, substitute 2 15 ounce cans of chick peas)
  • 16ounces Frozen Artichokes(If you really like artichokes like me, double this – and use frozen, not canned artichokes)*
  • 1/2Cup Olives*
  • salt and pepper to taste
  • 1Cup Cous Cous
Instructions
  1. Heat oil in pressure cooker or pot over medium high heat. Sautee the onions until softened.
  2. Stir in lemon zest, garlic and spices until fragrant, about 30 seconds.
  3. Stir in flour and cook for one minute.
  4. Slowly whisk in the broth and scrape up any browned bits.
  5. Stir in carrots, diced tomatoes, cilantro and chick peas and lock in pressure on high.
  6. Once it reached pressure, reduce heat and cook for 25 minutes under pressure.
  7. While chickpea mixture is cooking, sautee artichoke hearts (while frozen is fine) in a sautee pan with olive oil, until they are browned and remove to a bowl.
  8. When the chickpea mixture is finished cooking under pressure, quick release the pressure.
  9. Stir in the browned artichokes and olives and add any additional salt and pepper.
  10. I like to plate this over cooked cous cous and drizzled with some extra good quality olive oil and fresh cilantro.