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Spring Vegetable Tagine

A last-minute addition of lemon juice brings out the flavors of early spring vegetables in a lightly seasoned broth.

Ingredients: 

Ingredients: 

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1 large fennel bulb, quartered, cored, and sliced (1½ cups)
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8 medium radishes, quartered
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2 cups fresh or frozen shelled fava beans
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1 medium onion, sliced (1½ cups)
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1 cup chopped parsley, divided
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2 cloves garlic, minced (2 tsp.)
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¼ cup olive oil
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1 Tbs. ground coriander
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1 tsp. ground ginger
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¼ tsp. ground turmeric
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¼ cup low-sodium vegetable broth
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24 asparagus spears, cut into 1-inch pieces
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2 cups fresh or frozen green peas
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1 Tbs. lemon juice
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⅔ cup toasted sliced almonds

Instructions: 

1. Combine fennel, radishes, fava beans, onion, 3/4 cup parsley, and garlic in 3.5-qt. tagine or Dutch oven. Stir in oil, coriander, ginger, and turmeric, and season with salt and pepper, if desired. Pour in broth.

2. Place in cold oven, adjust heat to 300°F, and cook 1 1/2 hours, stirring once at the 45-minute mark.

3. Stir in asparagus and peas, return to oven, and cook 30 minutes more, or 
until asparagus is tender. Remove from oven, and stir in lemon juice. Serve sprinkled with almonds and remaining 
1/4 cup parsley.

Nutrition Information: 

Calories: 
247
Protein: 
9 g
Total Fat: 
15 g
Saturated Fat: 
2 g
Carbohydrates: 
22 g
Cholesterol: 
0 mg
Sodium: 
56 mg
Fiber: 
9 g
Sugar: 
6 g
Yield: 
Serves 6

Comments on this Recipe

Yummy! I had to substitute Fordhook Lima beans for the Favas - could NOT find them in Green Bay WI. Ususally not a Lima bean fan but they were great.

My family loved this recipe. This recipe focused on fennel, radishes and fava beans which are all under utilized in our diet. The flavors blended well and offered a delicious healthy gravy. I added additional roasted vegetables. The radishes and fennel surprised everyone with their mild flavor in the tagine. I used Frontier Organic Tagine spice instead of the coriander, ginger and turmeric, and it was delicious. I am making this again tonight.

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