Tagine, Chickpea and Artichoke

washingtonpost.com

RevS

measuring cup Servings: 4 to 6 (makes about 10 cups)

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

½ teaspoon ground za'atar (may substitute ground cumin)

¼ teaspoon ground cinnamon

⅛ teaspoon ground cayenne pepper

2 tablespoons flour

1 pound carrots (trimmed and scrubbed well), cut into ½-inch-thick coins

One 15-ounce can no-salt-added diced tomatoes, preferably fire-roasted

3 cups no-salt-added vegetable broth

9 ounces frozen artichoke hearts, defrosted and patted dry

½ cup pitted Kalamata olives, each cut in half

Leaves from about 25 cilantro stems, chopped (packed ½ cup)

Freshly ground black pepper

Directions at washingtonpost.com

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