Chickpea Tagine with Artichoke, Olive and Peppers

Ingredients-
1 can of artichoke hearts
pinch of saffron (put in a tablespoon of boiling water)
3 tablespoons olive oil
1 large onion diced into 1/2 inch squares
2 large bell peppers (yellow and red preferably)
1 tablespoon Harissa
1 can chickpeas rinsed
20 small kalamata olives or 10 large ones sliced
1 small preserved lemon skin only cut into small squares
moroccan spice or chermoula
Cilantro or Parsley for garnish
cous cous
All you do is rinse the artichoke and chickpeas and drain. Make sure you blot artichoke with paper towels.
In a large skillet put three tablespoons of olive oil and add the onion and peppers saute for a minute, then add the harissa or spices. Reduce heat to medium and cook for five minutes. Add saffron, artichokes turning vegetables frequently. Add the chickpeas, olives, preserved lemon, herbs and 2 cups water. Lower the heat and simmer for 15 minutes. Serve over cous cous and enjoy!