Broad Bean Tagine with Olive Oil
Side dish for a meat Tagine - brilliant if you like lemon and broad beans
Side dish for a meat Tagine - brilliant if you like lemon and broad beans
- Carbohydrate 63.42397025 g
- Cholesterol 0 mg
- Fat 5.456925625 g
- Fiber 22.453214020888 g
- Protein 28.9619389166667 g
- Saturated Fat 1.02291643333333 g
- Serving Size 1 1 Serving (563g)
- Sodium 264.7433125 mg
- Sugar 40.970756229112 g
- Trans Fat 0.819298391666667 g
- Calories 398 calories
Step-by-step
- Quickly fry Coriander and chilli in small amount oil, add beans and briefly toss.
- Add stock, saffron, tomatoe and lemon.
- Simmer for 15 minutes reducing the stock finish with small amount of liquid.
Controlling the reduction of the chicken stock determines whether the broad beans absorb the aromatics or simply boil in liquid. Simmering the mixture for exactly 15 minutes prevents the beans from turning to mush while allowing the starches to thicken the sauce.
- Substitute frozen shelled fava beans for fresh broad beans at a one-to-one weight ratio, keeping in mind that frozen varieties require only 10 minutes of simmering due to prior blanching.
- Crush whole coriander seeds in a mortar and pestle just before frying to release essential oils; pre-ground powders lose volatile aromatics rapidly.
- Rinse the preserved lemon thoroughly under cold running water before chopping to remove excess surface salt, preventing the dish from becoming overly saline.
- Maintain a medium-low heat during the reduction phase so the liquid bubbles gently without scorching the garlic or drying out the chopped tomato.
Proper seasoning relies on balancing the salinity of the preserved lemon against the earthy sweetness of the legumes. Adjusting the red chilli quantity allows control over the underlying heat profile.
