Lima beans tagine

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Oh today’s dinner made me very happy and proud. 🙂

We had this bag of frozen lima beans which I wanted to use.  I had expected that I would try a chili with that. However, we have had to eat out a lot lately. Today’s lunch was also a leftover from last night’s Indonesian dinner. While all the meals we had had were good, we got bit overwhelmed by its meat and salt content. So, I thought,  chili might be little too early. Instead, I went for a vegetarian tagine. In our pantry, I had also found a packet of couscous, which would have made a perfect side.

At the start, I roasted two teaspoons each of cumin and coriander seeds on a hot pan. Once those started giving off their aromas, I made their paste along with garlic, red chilli powder,  a squeeze of lemon, coriander-green chili paste, and olive oil. In a wok, I heated some olive oil and put few slivers of garlic along with cinnamon sticks. Upon that I stir-fried thinly sliced onion till translucent. Since, the dish was to be more of a middle-eastern in nature, I didn’t want turmeric to be very overpowering today. So I added only a pinch or two of it and also avoided the usual fenugreek, mustard, asafoetida flavors altogether. On onions,  I added chopped tomatoes and let it cook for about five minutes. After adding the spice paste upon it, I let the entire sauce simmer for a while. Later I mixed those lima beans, few strands of crushed saffron, and some water. After 15-20 minutes, once the beans were thoroughly cooked, I crushed some beans to add thickness to the dish, and added slices of black olives. For its typical flavor,  I also added a tbspoons of olive brine liquid into the preparation.  Five more minutes on stove and our light but flavorful tagine was ready. To couscous, I had already given the seasoning of basil, parsley, and burnt garlic in olive oil. We finished the dinner with some dates for the dessert to continue with the Moroccan touch.

Today’s meal involved more than one novelties for me…. Tagine, Lima beans, Couscous, mode of preparation, spicing up… I enjoyed cooking,  eating, and sharing it!

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