Ingredients:
- cup of broad beans (must admit I generally use frozen broad beans if I am putting them in a tagine. The fresh ones are WAY too expensive to use as an ingredient in spicy dishes. Fresh broad beans in season deserve to be respected through being lightly blanched and their flavour enjoyed to the fullest unadulterated)
- cup of chopped aubergine
- 1 small preserved lemon - chopped (if you make your own preserved lemons then one quarter of one lemon)
- 1/3 cup of your favorite olives
- 1/3 cup of olive oil
- berbere or harrissa paste (note to self...need to post those recipes up!)
- handful of chopped parsley and also coriander
- 1 courgette. Slice in quarters length-ways, and then halve those quarters cross-ways
- water
- Preheat oven to scalding. Preferable preheat the tagine too while you get everything else ready
- If the broad beans are frozen, defrost them in some boiled water for 5 minutes as doing so will reduce baking time by about 20 minutes
- Mix all the ingredients except for the courgette and pour into tagine
- Arrange the eighths of courgette in a clockwheel around the top. Drizzle each lightly with a little more olive oil
- add water until just below the level of the tagine base.
- Bake the covered tagine for 60 to 75 minutes or until the water is mostly boiled away.
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