Spring Vegetable Tagine

Here’s a bright, aromatic Spring Vegetable Tagine that celebrates tender seasonal produce like asparagus, peas, and fava beans, layered with Moroccan spices for warmth and depth. It’s light yet satisfying — perfect for a spring feast.

🌿 Ingredients (Serves 6)

• 1 large fennel bulb, quartered, cored, sliced (about 1½ cups)
• 8 medium radishes, quartered
• 2 cups fresh or frozen shelled fava beans
• 1 medium onion, sliced (about 1½ cups)
• 1 cup fresh parsley, chopped (divided: ¾ cup + ¼ cup)
• 2 cloves garlic, minced
• ¼ cup olive oil
• 1 tbsp ground coriander
• 1 tsp ground ginger
• ¼ tsp ground turmeric
• ¼ cup low-sodium vegetable broth
• 24 asparagus spears, cut into 1-inch pieces
• 2 cups fresh or frozen green peas
• 1 tbsp fresh lemon juice
• ⅔ cup toasted sliced almonds
• Sea salt & black pepper, to taste

🍲 Method

1. Layer the base

In a 3.5–5 qt tagine or Dutch oven, combine fennel, radishes, fava beans, onion, ¾ cup parsley, and garlic.

2. Season & oil

Stir in olive oil, coriander, ginger, turmeric, salt, and pepper. Pour in the broth.

3. Slow cook

Place in a cold oven, set to 300 °F (150 °C), and cook for 1½ hours, stirring once halfway through.

4. Add spring greens

Stir in asparagus and peas. Return to oven for 30 minutes, or until asparagus is tender.

5. Finish & serve

Remove from oven, stir in lemon juice, and sprinkle with almonds and remaining parsley. Serve hot with couscous or warm bread.

💡 Fermentation Twist: You could fold in a teaspoon of finely chopped preserved lemon or a spoonful of lacto-fermented spring onions at the end for a tangy, probiotic lift that complements the sweet-green freshness of the vegetables.