Recipes+
Ingredients
Method
1.Heat oil in a large saucepan over moderate heat. Add onion; cook and stir 2 minutes or until softened. Add seasoning; cook and stir 30 seconds or until fragrant.
2.Add tomatoes, crumbled stock cubes, pumpkin, barley and 1 litre (4 cups) water. Bring to the boil. Reduce heat to low; cook, covered, 30 minutes or until pumpkin and barley are tender.
3.Stir in broad beans; cook 2 minutes more or until heated. Serve topped with yoghurt and coriander.
Use frozen peas or broccoli instead of broad beans. To peel frozen broad beans, soak them in boiling water 1-2 minutes. Drain, then peel. Use brown rice instead. Tagine is best made close to serving time.
Note
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