Tagine with Butter Beans, Broccoli Rabe and Cherry Tomatoes
Author: Bhavani Jaroff
Cuisine: Vegan
- 4 tbsp olive oil
- 1 large onion, roughly chopped
- 2 Tbs. Minced garlic
- 1 Tbs minced ginger
- 1 t. thyme
- 1 t. coriander
- 1 t. ground cinnamon
- ½ t. saffron threads, soaked in ½ cup boiling water
- 1 tsp cumin
- ¼ t. salt
- ¼ t. red pepper flakes
- 1 t. Ras Harout Spice Blend
- 1 bunch broccoli Raab, chopped
- 1 can chickpeas
- 1 can Trader Joe’s Giant Baked Beans in Tomato Sauce
- 15 kalamata olives- halved
- 15 cherry tomatoes- Halved
- 2 Tbs. toasted pine nuts
- 1 lemon, juiced
- a handful fresh chopped parsley
- Heat olive oil in bottom of Tagine and sauté the onion for a few minutes until it softens.
- Add garlic, ginger, and spices.
- Add the broccoli raab and let that cook down a bit.
- Add the giant beans, chickpeas, tomatoes, and olives.
- Add the saffron to the soaking water. Bring the stew to a boil, then lower the heat to a simmer and put the Tagine cone top on.
- Let cook for 5 minutes, allowing all of the flavors to meld.
- Remove the lid to stir once or twice, and then return the lid.
- Add the pine nuts, and the fresh chopped parsley and squeeze the juice of one lemon into the dish.
- Garnish with fresh parsley
- Serve with Brown Rice or Couscous
Recipe by iEatGreen at https://www.ieatgreen.com/tagine-with-butter-beans-broccoli-rabe-and-cherry-tomatoes/
3.5.3251