top of page

Sign up for emails on super healthy, delicious plant-based recipes, cooking tips, events, announcements & the latest on plant-based nutritional research.

Cathy Katin-Grazzini

Cathy’s Kitchen Prescription LLC

www.cathyskitchenprescription.com

 

Moroccan Peas with Artichoke Hearts

 

Here’s a stellar Moroccan side dish, loaded with flavor and so quick and simple to make. Tender petite peas with creamy artichoke hearts and flavored with garlic, ginger, cilantro, lemon, with a few brined olives. Perfectly balanced and delicious. Serve on your mezze table or as a side to a big bowl of loubia (Moroccan white beans) and a crusty whole grain flatbread.

 

Prep time 10 minutes

Cook time 10 minutes

Serves 2-3

 

Ingredients

 

1 small white or yellow onion, diced

3 cloves garlic, sliced

¾” knob of garlic, peeled, sliced

½ teaspoon ground turmeric

¼ cup good quality brined olives, whole or pitted and quartered

Several grinds of white pepper

3 cups frozen petite peas

1 10-ounce jar artichoke hearts (packed in water not oil)

1 small lemon, sliced, seeds removed

Small bunch of cilantro leaves, roughly chopped or torn

1 teaspoon shiro miso or to taste

 

Directions

 

Using a mortar and pestle or spice/coffee grinder, grind the garlic and ginger together to make a paste.

 

Heat a skillet over a medium flame for a few minutes. Add the onion, lower heat, and sweat until the onion softens and releases its liquid. Add the garlic-ginger paste, turmeric, olives, and pepper, mixing well.

 

Stir in the peas and gently add the artichokes and lemon. Cook just a few minutes until hot and fragrant. 

 

Stir in the cilantro and cook for a final minute. Season with shiro miso to your liking. Serve warm.

Moroccan Peas and Artichokes Hearts

    CKP Website logo logo.JPG
    bottom of page