Tagine with broad beans, artichoke and broccoli

Recipe by Damaris Beems
0.0 from 0 votes
Course: MainCuisine: Moroccan




Cooking time


Preparing the charcoal to be hot enough


Total time





Every vegetable tagine has its own signature. This tagine combines a whole number of flavors. Broad beans are clearly present. Artichokes cannot be eaten unnoticed either. Olives also like begin the center of attention. And of course pickled lemons speak for themselves. They bring all the flavors together. Let it all slow cook on the charcoal outside. Or on very low heat and a on your stove.


  • 2 courgettes

  • 1 broccoli

  • 3 potatoes

  • 2 large carrots

  • 6 artichokes (frozen)

  • 150 gram broad beans

  • 150 gram beans

  • 150 gram green beans

  • 3 cloves garlic

  • 2 preserved lemons

  • 200 gram green olives

  • 1 eetlepel turmeric

  • 1 eetlepel rounded fenugreek

  • 1 eetlepel rounded ginger

  • 1 bouquet fresh coriander

  • olive oil

  • salt and pepper


  • Pour 50 ml of olive oil into the tagine. Dice all the larger vegetables (zucchini, broccoli, carrot, potato, green beans and artichoke hearts) and place in the tagine. Also put the broad beans and peas on top. Cut the garlic into pieces and add it to the vegetables. Peel the zest from the pickled lemon and cut it into very fine pieces, also add it to the vegetables. Also add the turmeric and the ground fenugreek and ginger
  • Then pour the tagine to the brim with water. That’s just a few centimeters. Later, keep an eye on the tagine to see if it doesn’t boil dry. It this is the case you can always add a splash of water.
  • After half an hour, check if there is still enough moisture in the tagine. If not, add a little water.
    After 50 minutes, add the olives and the coriander that you have finely chopped. Let it simmer for another 10 minutes and serve.


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