If you're having a barbecue and you're stuck for a vegetable dish why not try this tagine, it sounds exotic but is really simple to make and goes well with pork or grilled fish
Ingredients
- 1kg vine tomatoes, skinned, deseeded and chopped
- 250g green beans, blanched and cut into 2 cm pieces
- 175g podded broad beans, blanched and peeled to remove tough outer skin
- 1 medium onion, finely chopped
- 4tbsp olive oil
- 1tsp cardamom seeds
- 1tsp ground cinnamon
- 2tbsp tomato pureé
- 2tsp runny honey
Garnish with:
- 35g toasted walnuts, chopped
- 1 medium lemon, cut into wedges
WEIGHT CONVERTER
Method
- Sauté the onion in 2tbsp olive oil until soft before adding the tomatoes and spices. Cook gently until the tomatoes start to break up.
- Add the pureé, the other 2tbsp oil and a little water if the sauce seems too thick. Season well.
- Add the green beans and simmer gently for 15-20 mins until cooked but still crunchy, adding a little water if necessary.
- Stir in the honey and the broad beans and simmer for a further 5 mins, at which point the sauce should be quite thick.
- Season to taste and serve with couscous or pita bread.
Jessica Dady is Food Editor at GoodtoKnow and has over 11 years of experience as a digital editor, specialising in all things food, recipes, and SEO. From the must-buy seasonal food hampers and advent calendars for Christmas to the family-friendly air fryers that’ll make dinner time a breeze, Jessica loves trying and testing various food products to find the best of the best for the busy parents among us. Over the years of working with GoodtoKnow, Jessica has had the privilege of working alongside Future’s Test Kitchen to create exclusive videos - as well as writing, testing, and shooting her own recipes. When she’s not embracing the great outdoors with her family at the weekends, Jessica enjoys baking up a storm in the kitchen with her favourite bakes being chocolate chip cookies, cupcakes, and a tray of gooey chocolate brownies.
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