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Tagine with Grilled Artichokes, Chickpeas, and Preserved Lemon

This Moroccan-style dish is the perfect combination of sweet and savoury!

Servings 6

Ingredients

  • 2 540ml (19oz) cans chickpeas drained
  • 1 lb mini artichokes trimmed
  • 1 cup diced onion
  • 1/3 cup chopped dried apricots
  • 1/4 cup chopped mint
  • 1/4 cup chopped flat leaf parsley
  • 2 cloves garlic minced
  • 3 tablespoons + 1 tablespoons neutral oil such as grapeseed or canola
  • 2 tablespoons tomato paste
  • 2-3 tablespoons of diced preserved lemon about 1/5 of a lemon
  • 2 teaspoons ground cumin
  • 1/2 teaspoons ground cinnamon
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground coriander seed
  • 1/4 teaspoon dried ginger
  • 3-4 cups hot cooked couscous
  • Salt to taste

Instructions

  1. First, prepare the artichokes.
  2. Preheat your grill to medium high.
  3. Trim the tops and bottoms of each artichoke and remove the outer leaves. Halve each artichoke.

  4. Toss the artichokes with 1 tablespoon oil and a sprinkle of salt, and lay each artichoke half directly on the grill.

  5. Grill, watching closely, for 5-6 minutes or until the artichokes are soft and browned. Some of the outer leaves may brown deeply and curl; remove those once you take the artichokes off the grill.
  6. Set the grilled artichokes aside.
  7. Heat 3 tablespoons of oil in a large heavy skillet on medium high heat.
  8. Add the onion, cooking until translucent and fragrant, then add the garlic and cook for another 1-2 minutes.
  9. Turn the stove down to medium heat.
  10. Add the tomato paste, cumin, cinnamon, ginger, turmeric, and coriander and stir with the onions and garlic until they’re coated.
  11. Add the chickpeas, and apricots and cook for 5-7 minutes, stirring often.
  12. Add the artichokes and preserved lemon and cook for another 1-2 minutes, stirring to combine.
  13. Remove from the heat and toss in the mint and parsley.

  14. Add salt to taste.

  15. Serve over hot couscous.