benazir's blog

Artichoke And Fava Bean Tagine

Hey folks in order to get you started we have to start by soaking 1 cup of dried fava beans in a large bowl of water with a pinch of baking soda added to it to speed up softining of the cellulose which is the outer skin of the bean itself.

Drain and rinse the beans 3 times and then put them in the instant pot with 4 cups of water on pressure cook setting on high for 25 minutes. Make sure the cooker is on sealing and when they are done and time is up kindly put the steam diverter over the vent and let it release natrually.

Place these hot unseasoned beans in a large bowl and set aside. Clean the inner lining and the condensation collector with soapy water. With a damp rag wipe down the cooker’s base with a damp cloth. After this place the inner lining and the condensation back on the cooker.

From here there are 3 links I am going to post but it is up to you to add either My Ras El Hanout or Baharat Or Bokharat Seasoning. This depends on your choice so and this one here must be made 3 days in advance in case if you do not have any which are Preserved Lemons. If you have some already made well in advance then it is sweet

Now the easiest part is on how to put this together. The reason why I ask you to precook the fava beans ahead of time is because they are a pretty hard bean. So are chickpeas btw but we are only dealing with fava beans for now.

Now in the cleaned cooker add 1/4 cup of olive oil and turn on to sautè on high for 5 minutes. Add 1 onion or shallot cut in to half moon slices and let brown. Add 2 garlic cloves minced and cook until the rawness goes away. Add either 1 bullion cube or 2 pinches of either vegtea seasoning, kosher salt, sea salt, pink salt, bullion powder or seasoned salt. Add either the ras el hanout or baharat seasoning whichever you made in a mortar and pestle and 1 preserved lemon. Stir and add the beans back to the instant pot, 1 bag of frozen artichoke hearts. Add 1/4 cup of raisins.

By then the cooker has turned off and give it a final stir and add 2 more cups of water. Add 3 dashes of maggi or knorr aroma and 1 bay leaf. Stir once more and cover the cooker and make sure it is on sealing. Pressure cook setting on high for 25 minutes. Make sure it is on sealing once more and when time is done it shuts off automatically. Place steam diverter on vent once more. Let it releace naturally and serve this with either cous cous, rice millet, bulgar or khubs which means bread in Arabic. You can also enjoy this with leban.

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