First,in a bowl, mix the filling ingredients really well by hand.
Cover with plastic wrap and refrigerate until ready to use.
Second, prepare the sauce.
Put olive oil in a saucepan over medium heat.
Add chopped onion, minced garlic, salt, pepper, Ras Al Hanout, ginger, turmeric, cumin, coriander powder, bay leaves, chopped parsley and cilantro.
Cook for about 2 minutes then add chickpeas.
Cover with hot water (about 2 cups).
Bring to a boil then reduce the heat to medium low and let cook covered.
In meanwhile prepare the stuffed vegetables.
Peel, wash and drain the potatoes.
Take one potato at the time and cut the tip in one side to make a base.
With a knife, make a hole from the other side of the potatoe. Use a small spoon to scoop out the inside of the hole made.
Season the inside with salt.
Stuff the hollowed potatoes with the beef mixture.
For the peppers, trim away the stems and remove the seeds and fibers. Season the inside with salt and stuff with beef mixture.
Boil the artichoke bottoms in water for less than 5 minutes. Make sure you add a little lemon juice to the water. I have used jarred artichoke bottoms and they are salty, so this step will get rid of excess salt.
Drain and stuff the artichoke bottoms with the beef mixture.
Once the chickpeas are halfway cooked, place the stuffed vegetables in the chickpea sauce, single layered if possible. Make sure you add boiled water to the sauce first before putting the vegetables (around 1 cup).
Cover and let cook for about 25 to 30 minutes on medium low heat.
Garnish with chopped parsley or cilantro or both( optional).
Enjoy.