Tagine of Fava Beans, Green Beans and Artichoke Hearts

• 2 Tbs. olive oil
• 2 Tbs. minced fresh ginger
• 1 1/2 tsp. cumin seeds
• 2 medium carrots, quartered lengthwise and cut into 2-inch pieces
• 2 stalks celery, chopped
• 1 medium red bell pepper, chopped
• 10 oz. fresh fava beans, shucked, blanched and peeled (2 cups) or 10-oz. pkg. frozen lima beans
• 8 oz. green beans, trimmed and cut into 1-inch pieces
• 6 freshly cooked artichoke hearts or 9-oz. pkg. frozen artichoke hearts (do not thaw)
• 1 1/2 cups low-sodium vegetable broth
• 1/4 cup slivered sun-dried tomatoes
• 1 tsp. sugar
• 3/4 tsp. salt
• 1/2 tsp. turmeric
• 1/2 tsp. paprika
• 1/4 tsp. ground cinnamon
• 1/4 tsp. saffron threads
• 23 cup chopped fresh cilantro
• 1 Tbs. fresh lemon juice
• Pinch of asafetida (optional)
• Apricot Couscous for serving (recipe follows)

1. In large pot, heat oil over low heat.
2. Add asafetida if desired, ginger and cumin and cook until fragrant, stirring often, about 1 minute.
3. Add carrots, celery and bell pepper and cook, stirring often, 5 minutes.
4. Add all beans, artichoke hearts, broth, sun-dried tomatoes, sugar, salt, turmeric, paprika, cinnamon and saffron.
5. Mix well.
6. Increase heat to high and bring to a boil.
7. Reduce heat to low, cover and simmer until beans and vegetables are tender, about 15 minutes.
8. Stir in cilantro and lemon juice.
9. Adjust salt to taste and serve with couscous.

olive oil, fresh ginger, cumin seeds, carrots, stalks celery, red bell pepper, fava beans, green beans, frozen artichoke, vegetable broth, slivered sundried tomatoes, sugar, salt, turmeric, paprika, ground cinnamon, saffron threads, fresh cilantro, lemon juice, asafetida, couscous

Taken from www.vegetariantimes.com/recipe/tagine-of-fava-beans-green-beans-and-artichoke-hearts/ (may not work)