1/3 cup extra virgin olive oil
6 cups canned artichoke hearts
1 red bell pepper
1 yellow bell pepper
1 onion diced
Peel 3 lemons and dice
Zest one lemon, set aside as garnish
8-10 minced garlic cloves
1 tbsp smoked paprika
1/2 tsp ground cumin
1/4 tsp ground ginger
1/4 tsp ground coriander
1/4 tsp ground cinnamon
1/8 tsp cayenne pepper
2 tbsp all purpose flour
3 cups organic vegetable broth
2 (15 oz cans) chickpeas rinsed and drained
1 cup pitted and halved kalamata olives
1/2 cup golden raisins
2 tbsp raw honey
1/2 cup plain whole milk Greek yogurt (optional)
1/2 cup fresh chopped cilantro
Salt and pepper
Prep 30 min
Cook 20-30 min
Gluten free use almond, amaranth or gluten free blend flour, quinoa
Dairy free leave the yogurt out
For fluffier texture serve with cous cous or quinoa
Heat 1 tbsp oil in Dutch oven over medium heat. Add artichokes and brown, set aside.
Add 1 tbsp oil, bell peppers, onions, diced lemon peel, minced garlic and brown on medium heat. Stir in roughly 2/3 of spices and cook until fragrant, about 30s. Stir in flour and cook for one minute.
Slowly whisk in broth, then stir in artichoke hearts, chickpeas, olives, raisins, remaining spices and honey and bring to gentle boil. Reduce heat to low, cover and simmer gently for about 15 minutes, until vegetables tender.
While vegetables simmer cook 1 package of fonio according to package instructions.
Remove from heat and if desired, add yogurt, cilantro, remaining 2 tbsp oil (we like to sprinkle chili oil to taste), grated lemon zest and season with salt and pepper to taste.
Serve over fonio
Credit: Brad Broyles MD
Fonio is a popular West African grain with a nutty flavor and grits like texture