№075Sephardic Traditions
Tbikha Vegetable Stew
Traditional Algerian spring vegetable stew (Tbikha Algéroise) simmered with fresh artichoke hearts, sweet green peas, split fava beans, garlic, and red pepper paste.
Ingredients
What you’ll need
- 1 lb fresh green peas
- 6 artichoke hearts (cleaned)
- 1 lb split fava beans (shelled)
- 4 cloves garlic
- 1 tbsp tomato paste
- 1 tbsp sweet paprika
- 1/2 tsp cayenne
- coriander
- 3 tbsp olive oil
- salt
Method
How it comes together
- 1
Sauté minced garlic, tomato paste, paprika, cayenne, coriander, and salt in olive oil in a wide skillet over medium heat (350°F / 175°C) for 2 minutes to release fragrances.
- 2
Add green peas, split fava beans, and artichoke hearts. Pour in 1.5 cups water.
- 3
Bring to a simmer, cover, and cook on low for 20-25 minutes until all vegetables are tender and the sauce is thick and reduced.
Accuracy note
Tbikha is not one universal ingredient list; spring versions vary according to available legumes and greens.
Chef’s note
Cook on low heat to preserve the vibrant green color and delicate texture of the spring vegetables.
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