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Edamame Tagine

Serves 4


To garnish


  1.  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.

  2. 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.

  3. 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 vegetarian cookery school for kind permission to publish this recipe.


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