Broad Beans, Peas & Fennel Tagine

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Preparation info

  • Difficulty

    Easy

  • Serves

    4

Appears in

The Jewelled Kitchen

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 leek, thinly sliced
  • 5 garlic cloves, finely chopped
  • 1 wedge of Preserved Lemon, rind rinsed and finely chopped
  • 5 cm/2 in piece of root ginger, peeled and finely chopped
  • 250 ml/9 fl oz/generous 1 cup dry, citrusy white wine
  • 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
  • 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/ oz soft goat’s cheese, crumbled (optional)
  • sea salt and freshly ground black pepper
  • Couscous, to serve

Method

  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 hearts, broad/fava beans and half the tarragon, and toss well.
  3. Meanwhile, heat the stock in a saucepan over a medium heat, then add the saffron and pour the mixture over the vegetables. Cover and bring to the boil, then reduce the heat to low and simmer for 20–25 minutes or until the vegetables are cooked through.
  4. Add the peas, the remaining tarragon and the remaining preserved lemon, season to taste with salt and pepper and cook for a further 5 minutes. Transfer to bowls, crumble over some the goat’s cheese, if using, and serve with couscous.