Moroccan Tagine Of Fava Beans Ful And Artichokes Recipes

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LAMB TAGINE WITH ARTICHOKES AND FAVA BEANS



Lamb Tagine with Artichokes and Fava Beans image

This Moroccan tagine is easy to make with the frozen artichoke bottoms from Egypt and frozen skinned fava beans (both really good) available in Middle Eastern stores.

Yield serves 8

Number Of Ingredients 11

2 pounds shoulder of lamb, cut into large pieces
2 onions, sliced
4 tablespoons butter or vegetable oil
Salt and pepper
1 teaspoon ginger
1/2 teaspoon saffron
Two 14-ounce packages frozen artichoke bottoms, defrosted
Two 7-ounce packages frozen skinned fava beans, defrosted
Juice of 1/2-1 lemon
1/2 cup chopped cilantro leaves
1 preserved lemon peel (page 459), cut into strips (optional if garnish)

Steps:

  • Put the meat with the onions, butter or oil, salt, pepper, ginger, and saffron in a pan and cook, turning over the meat, for about 5 minutes. Cover with water and simmer, covered, for 1 1/2 hours, or until the meat is very tender, adding water if it becomes too dry. Remove the lid and reduce the sauce at the end.
  • Add the artichoke bottoms, fava beans, and lemon juice and cook 10 minutes, until the artichokes are tender. Add the cilantro and cook 1 or 2 minutes more.
  • Serve hot, garnished if you like, with the preserved lemon peel.
  • For an Egyptian beef stew with fresh green fava beans: Sauté 1 pound fresh or frozen (and defrosted) beans in 3 tablespoons vegetable oil with 1 pound cubed stewing beef until lightly browned. Add 2 whole garlic cloves, 1 teaspoon ground coriander, salt, and pepper, and cover with water. Simmer, covered, for about 1 1/2 hours, or until the meat is very tender.

MOROCCAN TAGINE WITH OLIVES AND ARTICHOKE HEARTS



Moroccan Tagine with Olives and Artichoke Hearts image

A delicious Moroccan stew that can be served over couscous or saffron rice. This dish can also be made vegetarian by omitting the chicken.

Provided by Alexia Patramanis

Categories     Soups, Stews and Chili Recipes     Stews     Chicken

Time 1h

Yield 6

Number Of Ingredients 15

1 tablespoon olive oil
2 skinless, boneless chicken breast halves - cut into chunks
½ onion, chopped
3 cloves garlic, minced
1 (15.5 ounce) can garbanzo beans, drained and rinsed
1 (14.5 ounce) can diced tomatoes with juice
1 (14 ounce) can vegetable broth
1 (14 ounce) can quartered artichoke hearts, drained
1 carrot, peeled and chopped
½ cup sliced Mediterranean black olives
1 tablespoon white sugar
1 tablespoon lemon juice
1 teaspoon salt
1 teaspoon ground coriander
1 pinch cayenne pepper

Steps:

  • Heat olive oil in a large skillet over medium heat. Cook and stir chicken, onion, and garlic in hot oil until the chicken is no longer pink in the center, about 15 minutes.
  • Stir garbanzo beans, diced tomatoes with juice, vegetable broth, artichoke hearts, carrot, olives, sugar, lemon juice, salt, coriander, and cayenne pepper into the chicken mixture; bring to a boil, reduce heat to low, and simmer until vegetables are tender, about 30 minutes.

Nutrition Facts : Calories 229.1 calories, Carbohydrate 31.2 g, Cholesterol 20.3 mg, Fat 5.4 g, Fiber 6.7 g, Protein 14.1 g, SaturatedFat 0.8 g, Sodium 1219.7 mg, Sugar 6.1 g

ARTICHOKE AND FAVA BEAN TAGINE RECIPE



Artichoke and Fava Bean Tagine Recipe image

Provided by Mom_s

Number Of Ingredients 19

1 tablespoon olive oil
1/2 cup onion (chopped)
1 clove garlic (chopped)
1 teaspoon ginger (grated)
1 cup artichoke hearts (quartered)
1 cup fava beans
1/4 cup green olives
1/2 preserved lemon (pith removed and chopped)
1/2 cup raisins
1 teaspoon ground cumin
1/2 teaspoon cinnamon
1/2 teaspoon turmeric
1 tablespoon harissa
1 tablespoon honey
1/2 cup vegetable broth
salt and pepper to taste
1/4 cup parsley (chopped)
1/4 cup mint (chopped)
1/4 cup almonds (toasted and chopped)

Steps:

  • 1. Heat the oil in a pan. 2. Add the onion and saute until tender, about 5-7 minutes. 3. Add the garlic and ginger and saute until fragrant, about 1 minute. 4. Add the artichoke hearts, fava beans, olives, preserved lemon, raisins, cumin, cinnamon, turmeric, harissa, honey and vegetable broth and bring to a boil. 5. Reduce the heat, cover and simmer until the vegetables are tender, about 10-20 minutes. 6. Remove from heat and stir in the parley and mint and garnish with chopped almonds.

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