A colourful dish that's meat free. There's so many wonderful flavours in this dish that it will appeal to most
Serves 4
Edamame Tagine Recipe
Meat free, plant based tagine - full of flavours and colour.
Ingredients
| 1 | medium onion, finely chopped |
| 1 tbsp | olive oil |
| 4 | cardamom pods, split |
| 1 tsp | ground cinnamon |
| 1 tsp | organic fennel seeds, crushed |
| 1 tsp | coriander seeds, crushed |
| 1 tspfresh | ginger, grated |
| ½ tsp | cayenne pepper |
| 2 tbs | tomato puree |
| 1 tin (400g) | good quality chopped tomatoes |
| 200-300ml | light stock |
| 200g | green beans (cut into 2cm pieces) |
| 100g | edamame (blanched) |
| 2 tsp | runny honey* or light muscovado sugar |
| ½ tin/6-7 halves | artichoke hearts in brine, drained |
To garnish
| 25g | toasted walnuts, chopped |
| 1 lemon, | cut into segments |
Method
-
Sauté the onion in 2 tbsp olive oil until soft before adding the spices. Cook for a minute before adding the purée and cook again for 1 minute before adding the tomatoes and stock. Season well and simmer for 5 minutes until the sauce is slightly thickened.
-
Blanch the beans and edamame in boiling water for 3-4 minutes and then add to the sauce. Simmer gently for 10-15 minutes until cooked but still slightly crunchy, adding a little more water if necessary.
-
Finally stir in the honey and artichokes and cook for a further 5 minutes, at which point the sauce should be quite thick.
Luscious Legumes
©The Vegi Table 2009
With thanks to the Vegi Table vegetarian cookery school for kind permission to publish this recipe.
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