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Chickpea Tagine-Vegetarian
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Ingredients
2 onions, minced
8 garlic cloves, minced
3 Tblsp extra virgin olive oil, plus extra for serving
4 tsp sweet paprika
2 tsp garam masala
6 cups low sodium chicken broth
1 lb dried chick peas, soaked and rinsed
4, 3' long strips lemon zest
2 red or yellow bell peppers, stemmed, seeded and cut into julienne
2, 9 ounce packages frozen artichokes, thawed
1/2 cup pitted Kalamata olives, chopped coarse
1/2 cup golden raisins
1/2 cup plain whole milk Greek yogurt
1/2 cup minced Cilantro
2 Tblsp honey
1 tsp grated lemon zest
1. Microwave onions, garlic, 2 Tblsp oil, paprika, and garam masala in bowl, stirring occasionally, until onions are softened, about 5 minutes-Transfer to slow cooker.
2. Stir broth, chickpeas, and lemon zest into slow cooker. Cover and cook until chickpeas are tender, 9-11 hours on low or 5-7 hours on high.
3. Discard lemon zest. Microwave bell peppers with remaining tablespoon of oil in a bowl, stirring occasionally until tender, about 5 minutes. Stir softened peppers, artichokes, olives and raisins into stew, cover and cook on high until heated through about 10 minutes.
4. In bowl, conbine 1/4 cup hot stew liquid with yogurt(to temper) then stir mixture into stew. Stir in cilantro, honey, and grated lemon zest. Season with salt and pepper and olive oil.
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