Artichoke, pepper, and chickpea tagine from The Complete Mediterranean Cookbook: 500 Vibrant, Kitchen-Tested Recipes for Living and Eating Well Every Day (page 198) by America's Test Kitchen Editors

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • SpatulaCity on April 24, 2025

    Thought this was delicious! Only had half the amount of artichokes and chickpeas, but left all other quantities the same. Used rich chicken stock in place of veg stock. I might have been heavy with the spices and cilantro, but with no qualms. At the end it was an awesome and flavorful meal served over simple couscous.

  • dinnermints on October 01, 2020

    Quick for a tagine, but flavorful nonetheless. It is a bit soupier than I would have thought, but thickens as it sits. I used the 2 T of olive oil at the beginning, but didn't use the additional 2 T at the end; didn't miss it.

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