I got this Moroccan recipe style from Deborah Madison's book. My husband cooked this food when he came to Indonesia.



I never ate chickpea or some people call garbanzo beans before, and I like the taste.



This recipe use kalamata olive if you hard to get this olive you can use regular ripe olive, the taste a little bit different. Kalamata olive has salty taste.







This the ingredients :







20 quarter arthicoke (I use arthicoke hearts, marinated in oil in jar)



Juice of 3 lemons



Salt



Saffron, soak in a little bit warm water



3 T olive oil



1 onion, diced



2 bell pepper, diced







Spice paste : -1/2 tsp ground cumin



-1/2 tsp pepper



-1/2 tsp turmeric



-1 1/2 tsp ground red chili (I use cayenne powder)



-1 T tomato paste







1 can (15oz) Chickpeas



12 Kalamata olives



2 T mixed dried parsley and cilantro











Heat the oil in a large pan over high heat. Add the onion and pepper, saute for 1 minute, then add the spice paste. Reduce heat to medium.



Add saffron and arthichoke, continue cooking turning the vegetables frequently. Add the chickpea, lemon, olives, herbs and 2 cups of water. Lower the heat and simmer for 15 minutes.



Taste for salt.....and enjoy with couscous or rice.