Chickpea and Artichoke Tagine
Ingredients
2 tablespoons kosher salt, plus more as needed
8 ounces dried chickpeas, rinsed and picked over
2 tablespoons extra-virgin olive oil, plus more as needed
1 medium onion, cut in half and thinly sliced
Four 2-inch-long strips lemon peel (little or no pith) 6 cloves garlic, minced 1 tablespoon sweet paprika 1/2 teaspoon ground za’atar (may substitute ground cumin)
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cayenne pepper 2 tablespoons flour 1 pound carrots (trimmed and scrubbed well), cut into 1/2-inch-thick coins
One 15-ounce can nosalt-added diced tomatoes, preferably fire-roasted
3 cups no-salt-added vegetable broth
9 ounces frozen artichoke hearts, defrosted and patted dry
1/2 cup pitted Kalamata olives, each cut in half
Leaves from about 25 cilantro stems, chopped (packed 1/2 cup)
Freshly ground black pepper
Steps
Dissolve the salt in a large mixing bowl filled with 4 quarts of water. Add the dried chickpeas. Let sit for eight to 24 hours, then drain and rinse.
Heat one tablespoon of the oil in the pressure-cooker pot over medium heat. Once the oil shimmers, stir in the onion; cook for five minutes until just softened, then stir in the strips of lemon peel, garlic, paprika, za’atar, cinnamon and cayenne pepper. Cook for 30 seconds, then stir in the flour, using a wooden spatula to dislodge any browned bits.
Add the carrots, diced tomatoes and drained chickpeas, stirring to coat, then pour in the broth.
Lock the pressure-cooker lid in place. Increase the heat to high; once the pot reaches HIGH pressure, reduce the heat to medium-low and cook for 25 minutes, adjusting the heat to maintain pressure, as needed. Remove the pot from the heat. Release the pressure, then carefully remove the lid.
Heat the remaining tablespoon of oil in a large skillet over medium heat. Once the oil shimmers, add the artichokes and stir to coat. Cook for five to seven minutes, until golden brown at the edges.
Discard the strips of lemon peel from the vegetable stew mixture in the pot, then stir in the artichokes, olives and cilantro. Taste and season lightly with more salt and black pepper, as needed.
Divide among individual wide, shallow bowls; drizzle each portion with oil. Serve warm.