Chickpea and Artichoke Tangine (PCP)

• 2 tablespoons extra-virgin olive oil, plus extra for serving
• 1 onion, halved and sliced thin
• 4 (2-inch) strips lemon zest
• 6 garlic cloves, minced
• 1 tablespoon paprika
• 1/2 teaspoon ground cumin
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon cayenne pepper
• 2 tablespoon all-purpose flour
• 3 cups vegetable broth
• 1 (15-ounce) can diced tomatoes
• 8 ounces (1 1/4 cups) dried chickpeas, picked over, rinsed, and salt-soaked
• 9 ounces frozen artichoke hearts, thawed and patted dry
• 1/2 cup pitted kalamata oilves, halved [They had gone bad by the time I had gotten around to cooking this.  Or at least suspicious looking.]
• 1/2 cup minced fresh cilantro
• Salt and pepper

Mise en place.

Sauteeing onions until soft.

Cook aromatics until fragrant.

Add flour and cook for one minute.

Whisk in broth to deglaze.  Stir in carrots, tomatoes, and chickpeas and cook under pressure for 25 minutes.  Quick release pressure.

Meanwhile brown the artichokes.

Fine for a tangine although I'm more familiar with the dried fruit and honey variation.  Also it drove me nuts not to have some animal protein at least every other serving, but that's just how it goes.