Fennel Tagine
Published: 21 December 2015Summary:
A classic Moroccan tagine, that can be served with fish and peas or lamb, brings together an aromatic blend of spices with the delicate flavour of fennel.
Ingredients:
- 500mls Rustic stock
- 3 tablespoons olive oil
- 2 tablespoons peanut oil – Optional
- 4 garlic cloves – chopped
- 8oz (225g) green beans
- trimmed cut into 2 inch (5cm) pieces
- 2 teaspoon ground ginger
- 1 ½ teaspoon turmeric
- 1½ teaspoon freshly ground pepper
- 2 tablespoons fresh
- 6oz (175g) onion – chopped
- 3 medium fennel bulbs
- trimmed
- cut into 1 inch thick wedges
- 3 medium carrots
- peeled and sliced
- 2 fresh tomatoes
- peeled (see tip box) OR 4OZ (115g) Italian plum tomatoes –drained
- 10 oz (285g) fresh or frozen broad beans
- Heat the oil in the tagine
- Add ginger turmeric and pepper to the oil and stir
- Add onion, stir and heat
- Add fennel wedges, carrot, tomatoes, season with salt and enough stock to cover the vegetables (this will depend on the size and depth of your tagine)
- Cover and leave to simmer for 1 hour
- Add broad beans to the tagine, topping with stock, just covering the ingredients
- Replace lid and simmer for a further 20 minutes until beans are cooked
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