Summer Tagine

Can be vegan*
Serves 4
Prep Time: 20 minutes
Cooking Time: 30 minutes

Ingredients

1 kg 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
4 tbsp olive oil
1 tsp cardamom seeds
1 tsp ground cinnamon
2 tbsp tomato puree
2 tsp runny honey* or light muscovado sugar

To garnish

35g toasted walnuts, chopped
1 medium lemon, cut into wedges

Season to taste

Method

1. Saute the onion in 2 tbsp olive oil until soft before adding the tomatoes and spices. Cook gently until the tomatoes start to break up and then add the puree, the other 2 tbsp oil and a little water if the sauce seems too thick. Season well.

2. Add the green beans and simmer gently for 15-20 minutes until cooked but still crunchy, adding a little water if necessary.

3. Finally stir in the honey and the broad beans and simmer for a further 5 minutes, at which point the sauce should be quite thick.

Serve with a fruity couscous with fresh herbs.

© The Vegetarian Society 2007