Dinner

Butter-Braised Artichoke & Chickpea Tagine with Pomegranate & Pistachios

Name: Butter-Braised Artichoke & Chickpea Tagine with Pomegranate & Pistachios
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 2 servings
Ingredients: 1 lb baby artichokes (about 8–10); 1 can (15 oz) chickpeas, drained and rinsed; 3 tbsp unsalted butter; 1 medium yellow onion, thinly sliced; 3 cloves garlic, minced; 1 tbsp ginger, grated; 1 tsp ground cumin; 1 tsp ground coriander; ½ tsp ground cinnamon; ¼ tsp turmeric; pinch of saffron threads, steeped in 2 tbsp warm water; 1½ cups chicken or vegetable broth; ½ cup pomegranate arils; ⅓ cup roasted salted pistachios, halved; sea salt and cracked pepper; 2 tbsp fresh cilantro, chopped; zest of ½ preserved lemon (or 1 tbsp lemon zest)

Whole baby artichokes braise low and slow in a fragrant blend of warm spices, chicken broth, and melted butter until fork-tender, joined by golden chickpeas and finished with pomegranate seeds and pistachios. Serve over couscous for a one-bowl dinner that feels both substantial and light.

640calper serving 25gprotein 77gcarbs 32gfat 20min prep 45min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this