Artichoke Chick Pea Tagine

Artichoke Chick Pea Tagine

INGREDIENTS:

1-1/2 C Chickpeas

Salt

1/2 tsp Baking Soda

2 Large Onions

3 Large Bell Peppers

1/2 Butternut squash

Olive Oil

20-30 frozen artichoke hearts

1-1/2 C. chopped kalamata olives

1 tsp saffron threads

1-2 preserved lemons

Harissa

2 large red bell peppers

skin of 1 preserved lemon

3 garlic cloves

2 TBSP cumin

1 tsp salt

1/2 bunch of cilantro

1/2 lb small hot red chilis

Olive Oil

TAGINE

1. Soak 1½ cup chick peas in water to cover for at least 4 hours. Add 2 tablespoons salt and ½ teaspoon baking soda to the soaking water. Cook in the soaking liquid until just barely tender. It is preferable to cook the chick peas in a clay pot. Drain and rinse. Rub to remove skins.
2. Thinly slice 2 large onions and 3 large bell peppers. Dice half a butternut squash. Use a frying pan to sauté all vegetables in batches, in 3 tablespoons olive oil until they begin to brown. Remove to a bowl.
3. Add 20 to 30 frozen artichoke hearts to the frying pan, adding more oil as needed.
4. Combine vegetables and chick peas in a clay pot or a tagine. Add 1½ cups pitted, coarsely chopped kalamata olives, 1 teaspoon saffron threads       and salt to taste.
5. Rinse and finely dice the skins only of 1 to 2 preserved lemons. Add to tagine, and simmer for 20 minutes. Add 2 to
3 tablespoons harissa (see recipe below) and cook 15 minutes more. Adjust seasoning.
6. Serve with steamed cous-cous or rice on the side, and with additional harissa and preserved lemon slices for those who want it. An orange salad with olives is an appropriate accompaniment.

HARISSA
1. Roast 2 large red bell peppers by placing them under a broiler and turning them. Cover with a plate or place in a paper bag. Peel skin off and discard.
2. Turn peppers into a food processor. Add the rinsed skin of 1 preserved lemon, 3 garlic cloves, 2 tablespoons cumin, 1 tablespoon salt, ½ bunch cilantro, chopped, and ½ lb. small hot red chilies, stems removed. Process. Let stand at least 1 hour. Turn into a jar, cover with olive oil and refrigerate. Harissa should be very spicy.
ORANGE SALAD WITH OLIVES
1. Peel 3 large seedless oranges. Cut each into eighths and then cut wedges into one inch pieces. Set aside.
2. Combine ¼ teaspoon ground aleppo pepper (or cayenne), 1 teaspoon smoked Spanish paprika, 1 small clove garlic, chopped fine, 3 tablespoons olive oil, 1 tablespoon sherry vinegar, salt and pepper, ½ cup chopped parsley and 1 dozen Kalamata olives, chopped coarsely. Stir dressing well and pour over oranges. serves 6

Miriam S.