Broad Bean and Artichoke Tagine with Dill and Lemon
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Ingredients
- 350 g frozen broad beans
- 280 g tinned artichoke hearts, drained
- 1 onion, finely chopped
- 2 garlic cloves
- 1 tsp ground turmeric
- 3 tbsp fresh dill, chopped
- 1 lemon, juiced
- 200 ml vegetable stock
- 2 tbsp olive oil
Nutrition (per serving)
- Calories
- 192 kcal
- Protein
- 10.1 g
- Carbohydrate
- 14.9 g
- of which sugars
- 4.7 g
- Fat
- 7.8 g
- of which saturates
- 1.1 g
- Fibre
- 10.2 g
- Salt
- 1.08 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the olive oil in a wide pan and cook the onion for 5 minutes until soft, then stir in the garlic and ground turmeric and cook for 1 minute.
- 2
Quarter the artichoke hearts and add them to the pan with the vegetable stock, then cover and simmer for 8 minutes.
- 3
Stir in the frozen broad beans and simmer for a further 6-8 minutes until tender.
- 4
Stir through the fresh dill and lemon juice and check the seasoning before serving.
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