For 4 people
Preparation time : 15 min
Cooking time : 50 min

Ingredients :

• 600 g fresh shelled broad beans
• 600 g fresh shelled peas
• 2 small courgettes
• 6 small new potatoes
• 2 tbsp. olive oil
• 2 tbsp. Albert Ménès tagine mix
• 1 tbsp. Albert Ménès oregano
• 1 tbsp. Albert Ménès thyme
• A few leaves of parsley, tarragon and chervil
• 1 small Albert Ménès preserved lemon
• 2 cloves of garlic
• 1 onion
• Albert Ménès salt/Penja pepper

Preparation : 

Preheat the oven to 180°C.

Blanch the broad beans for 5 mins in a large pan of boiling water. Stop cooking by pouring them into a large bowl of cold water to remove the skin easily.

Clean and slice the courgettes. Peel the potatoes and cut into quarters. Mince the garlic and onion and cut the preserved lemon into small cubes. Sauté in a tagine dish with the olive oil and spices.

Add all the vegetables and herbs. Season to taste. Continue cooking and add a glass of water. Close the tagine dish and cook in the oven for 40 minutes. Decorate with the chopped herbs before serving.