African Tajine
Turn leftovers into a sensational soup!

Indulge in the divine flavors of my beloved African Tajine! Bursting with veggies and wholesome grains, it’s a scrumptious and health-packed delight that takes less than an hour to prep and cook. 🌿✨

Exciting news: transform your Tajine leftovers into a sensational soup! Simply blend with quinoa, heat with unsweetened coconut milk, and garnish with kalamata olives and a dash of Merken—a Chilean spice for that extra kick.

Savor the goodness of this nourishing dish and stay vibrant!

African Tajine Over Fonio

Prep time is 30 minutes, and cooking takes 20-30 minutes.


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


Dutch oven


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