Broad Beans, Peas & Fennel Tagine

Name: Broad Beans, Peas & Fennel Tagine
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: Serves 4
Ingredients: 20 g/¾ oz/4 tsp salted butter; 250 ml/9 fl oz/generous 1 cup dry, citrusy white wine; 1 wedge of Preserved Lemon, rind rinsed and finely chopped; 5 cm/2 in piece of root ginger, peeled and finely chopped; 1 leek, thinly sliced; 5 garlic cloves, finely chopped; sea salt and freshly ground black pepper; Couscous, to serve; 480 ml/16½ fl oz/2 cups Vegetable Stock; a pinch of ground saffron or turmeric; 1 handful of fresh, shelled or frozen, defrosted peas; 125 g/4½ oz soft goat’s cheese, crumbled (optional); 400 g/14 oz fennel bulb, cut into 8 wedges; 4 canned artichoke hearts in brine, drained and quartered; 1 handful of fresh or frozen, defrosted broad/fava beans, skins removed; 2 tbsp finely chopped tarragon leaves

Preparation info

Serves
4

Difficulty
Easy
Ready in
55 min

Appears in

The Jewelled Kitchen

By Bethany Kehdy

Published 2013

About

This is a really simple but flavourful light and brothy stew that makes use of splendid spring vegetables. It’s worked well to convert a few fennel-haters from the dark side. It’s rustic in nature, so adjust the size of the vegetables, making them smaller, if you like.

Ingredients

20 g/¾ oz/4 tsp salted butter
1

Main course
Stew
Vegetarian

Method

Melt the butter in a heavy-based pan over a medium heat and add the leeks. Cover and sweat for 1–2 minutes until the leeks have softened slightly. Add the garlic, half the preserved lemon, and the ginger, then cover and cook for 1 minute until the mixture is aromatic.
Pour in the wine and bubble for 4–5 minutes until reduced by half. Add the fennel, artichoke h