Fava Bean and Artichoke Tagine with Caramelized Onions and Saffron
This vegetarian tagine celebrates two sun-kissed vegetables: fava beans and artichoke. Slowly cooked with caramelized onions, a hint of saffron, and sweet spices, they develop deep, comforting flavors. This colorful and fragrant dish is a true journey to the heart of Morocco, where seasonal vegetables are cooked with generosity. This recipe is simple, healthy, and perfect for a family dinner or gathering with friends. Regarding the authenticity of tagine, the key lies in slow cooking over low heat and the balanced blend of spices like cinnamon, saffron, and ginger. For quality halal products, you can find fresh fava beans and preserved lemons in Middle Eastern grocery stores or online, and saffron threads are essential to delicately perfume the dish.
Ingredients
- fresh or frozen fava beans (shelled)500 g
- artichoke hearts (fresh or canned)300 g
- onions2 large
- olive oil3 tbsp
- saffron (threads)1 pinch
- cinnamon stick1 small stick
- fresh ginger, grated1 tsp
- fresh cilantro1 bunch
- preserved lemon (peels)1/2 lemon
- salt and black pepperto taste
- waterabout 300 ml
Instructions
- 1
If using fresh fava beans, blanch them for 2 minutes in boiling water, then peel off the outer skin and set aside.
- 2
In a large pot or tagine, heat olive oil over low heat. Slice onions into thin rings and sauté until translucent and slightly caramelized, about 10 minutes.
- 3
Add artichoke hearts (quartered if whole), fava beans, saffron, cinnamon, ginger, salt, and pepper. Stir gently.
- 4
Add water, cover, and simmer gently for 25 minutes, until vegetables are tender and sauce has slightly reduced.
- 5
Stir in preserved lemon peels cut into strips and chopped cilantro (reserve some for garnish). Heat uncovered for another 5 minutes.
- 6
Serve hot, sprinkled with fresh cilantro, accompanied by Moroccan bread or fine semolina. Enjoy!
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