Broad Beans, Peas & Fennel Tagine

Preparation info
  • Serves


    • Difficulty


    • 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.


  • 20 g/¾ oz/4 tsp salted butter
  • 1


  1. 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.
  2. Pour in the wine and bubble for 4–5 minutes until reduced by half. Add the fennel, artichoke h