Fennel & Pea Tagine

 Originally this was a vegetarian recipe, but fish or chicken could be added 

ingredients

for 2 people:

• 1 medium onion, chopped fine
• ½ large or a whole small bulb  Fennel, sliced
• olive oil
• about 1 cup (8 fluid oz) frozen petits pois
• lemon zest (or a chunk of preserved lemon if you have it)
• about a dozen pitted green olives, halved if you like
• a handful of whole almonds or 1Tbsp ground almonds

Spice mix: make up more than this and store it in the fridge to use in other dishes

• 1 teaspoon (tsp) ground ginger
• ½ tsp cinnamon
• ½ tsp cumin
• pinch of safron or ¼ tsp turmeric
• ½ tsp dried mint - a bit more if using fresh mint

method

• soften up onions in oil*, add fennel and a good tsp of spice mix, stir well
• add olives & lemon to taste & enough water to cover
• simmer until fennel is tender
• add peas and simmer for 10-15 mins longer
• in a blender make a paste with the almonds and some of the sauce from the pot or extra
• water, add to the dish to thicken it
• cook for a few more minutes

serve with coucous or bulgur 

*include chicken joint/s after
the onions or fish at the end of cooking

alternatives: courgette, cauliflower, leek or other
veg you like can also be used