Moroccan · Main course
Fresh Fava & Artichoke Stew (Vegan)
A green, springtime vegan stew of fresh broad beans and artichoke hearts braised with onion, garlic, olive oil and lemon, fragrant with coriander and a little cumin. It celebrates the tender young vegetables that arrive together in the Moroccan spring, cooked simply so their sweetness and freshness lead.
- Prep
- 30 min
- Cook
- 30 min
- Total
- 60 min
- Serves
- 4
- Level
- Medium
Ingredients
- 700 g fresh broad beans in the pod (about 250 g podded)
- 6 artichoke hearts, halved
- 2 onions, chopped
- 4 garlic cloves, sliced
- 1 tsp cumin
- Juice of 1 lemon
- 5 tbsp olive oil
- Large bunch coriander and parsley, chopped
- Salt and pepper, and water
Method
- 1
Prepare the beans
Pod the broad beans; for the tenderest result, blanch and slip off their grey skins to reveal the bright green beans inside.
- 2
Soften the base
Warm the oil and cook the onions and garlic gently until soft and sweet, then stir in the cumin.
- 3
Braise the artichokes
Add the artichoke hearts, half the lemon juice and a little water, cover and simmer 15 minutes.
- 4
Add the favas
Stir in the broad beans and cook a further 10–12 minutes until everything is tender.
- 5
Finish
Brighten with the remaining lemon juice, fold through the herbs, season and serve with bread.
Chef's tips
- Double-podding the broad beans is fiddly but gives a far sweeter, more tender stew.
- Keep prepared artichokes in lemon water so they do not discolour.
- Cook gently and do not overwhelm the delicate vegetables with too much spice — this dish is about freshness.
Frequently asked questions
Can I use frozen broad beans?
Yes, frozen broad beans are excellent and save time. Add them towards the end and slip off the skins after a quick blanch for the sweetest result.
What if fresh artichokes are hard to find?
Use good-quality frozen or jarred artichoke hearts. Add jarred ones later, as they are already tender, so they just warm through in the stew.