Artichoke Chick Pea Tagine
1-1/2 C Chickpeas
1/2 tsp Baking Soda
2 Large Onions
3 Large Bell Peppers
1/2 Butternut squash
20-30 frozen artichoke hearts
1-1/2 C. chopped kalamata olives
1 tsp saffron threads
1-2 preserved lemons
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
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.
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