A Lean Green Tagine.
When we were in Morocco, we never saw a tagine like this one. The only vegetarian tagine we saw was a mixture of chunky vegetables. They were excellent, but we saw nothing with either chard or fava beans. Chickpeas seems to be the legume of choice in the places we visited. Perhaps we were there in the wrong season? The only fava beans I saw were dried ones in the markets.
I originally found a recipe online that called for dried beans and spinach, but I find that fresh favas and chard are the better choices for this; the chard adds nice color and texture to the tagine. I made this while Mark was away traveling and I had to stop myself from eating the entire dish! It may not look exciting but, trust me, it’s fantastic.
One of the nicest aspects of this Fava Bean and Swiss Chard Tagine is that it is not only vegetarian, but vegan. I have been able to find frozen, double-peeled fava beans in our Middle Eastern grocery store. If you need, here is my recipe for Preserved Lemons; home-preserved are far superior to what can be bought in stores. (And this is citrus season in the Northern Hemisphere, so a perfect time to put up a batch.) Make sure to use oil-cured olives in this tagine; Kalamata or other black olives aren’t as good a match.
~ David
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Barb
January 10, 2026 at 8:48 amThis tagine sounds like a delicious change of pace, and it looks gorgeous!
Cocoa & Lavender
January 10, 2026 at 9:49 amThanks, Barb — it really is different and so good — and healthy!
Karen (Back Road Journal)
January 10, 2026 at 8:49 amI’m very envious that you not only have a Middle Eastern grocery store but also that they have Fava beans. We have neither. Your tangine sounds very flavorful.
Cocoa & Lavender
January 10, 2026 at 9:50 amWe are very fortunate, Karen. It’s a great shop and the family who owns it is wonderful.
Carolyne
January 10, 2026 at 8:50 amYummy. Perfect for this time of the year. Happy New Year to you both.💕
Cocoa & Lavender
January 10, 2026 at 9:51 amThanks, Carolyne — it’s nice to have comfort food at this time of year and it’s a bonus when it’s healthy, too.
Mimi Rippee
January 10, 2026 at 11:17 amDelicious! We went to a cooking class in Morocco and they served us a chicken and olive tagine, But the chicken was cooked in an oven, and then placed in the tagine for serving. Weird?
Cocoa & Lavender
January 10, 2026 at 11:25 amThanks! We made chicken tagines in several classes in Morocco — some were done in the tagine (the one I wrote about in the mountains) and some in the oven, because I think they realize most foreigners won’t have access to a cooking tagine. Serving tagines are easily found, such as the one I used. Mostly I make them either on the stovetop or in the oven and serve in the tagine.
Mad Dog
January 10, 2026 at 11:28 amI love broad beans, so I’d really enjoy your tagine. The “habas” season in Spain is February to May, so I imagine it’s similar in Morocco…
Cocoa & Lavender
January 10, 2026 at 11:59 amWe were in Morocco in early May, and we definitely were in the markets. But we were already getting amazing melons so I’m guessing favas are earlier. I think you will enjoy this tagine, Mad Dog.
angiesrecipes
January 10, 2026 at 11:36 amThe dish looks really pretty and must be very delicious, esp. if you are loving fava beans.
Cocoa & Lavender
January 10, 2026 at 12:00 pmAnd we do love fava beans, Angie… especially fresh ones. When they are drizzled with olive oil and served with a good pecorino, they are hard to beat.
Eha Carr
January 10, 2026 at 5:34 pmA very interesting combination I have not quite made the same way but shall certainly copy – gentle but definite in its flavouring . . .
David Scott Allen
January 12, 2026 at 1:15 pmThat was surprise to me, Eha — the result was not really gentle at all; this is quite flavorful with the spices, preserved lemons, and oil-cured olives.
FEL!X
January 10, 2026 at 6:25 pmBroad beans and Swiss Chard – I like both of them! In German they are called «Saubohnen» and «Mangold».
Whole fave beans I can get frozen – easy to peel, but need a lot for a handfull only!
Nice combination in a Tagine!
David Scott Allen
January 12, 2026 at 1:14 pmI definitely knew “Saubohnen” from my days living in Europe, but “Mangold” is new to me. I wish you could find the double peeled frozen fava beans — they make life so easy!
valentina
January 10, 2026 at 10:01 pmSounds fantastic and I think it DOES look exciting. And I love favas. 🙂 ~Valentina
David Scott Allen
January 12, 2026 at 1:12 pmPeople think the flavors will be mild, but it is just the opposite! I am glad you could see that, Valentina!
Pauline McNee
January 13, 2026 at 1:08 amThe flavours you have used would be quite pronounced in a vegetable tagine, I would think. We don’t really have access to Swiss Chard or Fava beans very much, but I remember being in France and Fava beans were everywhere. Everything looks delicious and healthy. I can cook in my Tagine pot over a gas flame, but it needs to be soaked in the bath so that it doesn’t crack. I need to do that, soon. Lovely post David, thankyou.
David Scott Allen
January 16, 2026 at 10:49 amYou know, Pauline, the ONLY time I wish I had a gas stove, is so that I could use my tagine that way. Otherwise, I am thrilled with my magnetic induction. Fava beans are huge in France and Italy — and for good reason; they are delicious. I am surprised Swiss Chard/silverbeet isn’t grown more in your region… It is suchg a delicious green!
Ben | Havocinthekitchen
January 14, 2026 at 2:36 pmThis fava bean and Swiss chard tagine looks so vibrant and delicious – such a lovely combination of flavours!
David Scott Allen
January 16, 2026 at 10:49 amThanks, Ben — it is unusual and extremely delicious.
Raymund
January 20, 2026 at 4:41 amThis is the sort of meal you can happily eat on its own with some good bread and feel completely satisfied. Now I’m tempted to try a version with whatever greens I have in the fridge.
Cocoa & Lavender
January 24, 2026 at 8:04 amIt is, indeed, a very satisfying mean Raymund, though it is very light at the same time. Let me know what greens you use and how they worked.
CC
January 26, 2026 at 6:18 pmLooks and sounds absolutely delicious! It’s the perfect way to add veg to our diets, especially in the new year! I know I’ve been seeking out more greens (and beans!)
Cocoa & Lavender
January 28, 2026 at 5:13 pmIf only I could convince my tastebuds that greens taste better than chocolate!
Inger
January 26, 2026 at 6:38 pmI should have had this beautiful recipe in the years my CSAs were delivering mountains of Swiss Chard! Interestingly, I’m finding myself wanting more beans lately.
Cocoa & Lavender
January 28, 2026 at 4:33 pmAll variety of legumes are very popular in our household. But five beans crossed a lot of culinary borders and are very special to us. I think you’d enjoy this dish, Inger.
2pots2cook
February 9, 2026 at 4:40 amTHANK YOU SO MUCH FOR THIS ONE! I am out of new recipes for tagine and this is so “vegetables refreshing”! We will definitely enjoy it !!!
Cocoa & Lavender
February 9, 2026 at 9:13 amIt really is so different from all the other tagines, and it is deceptively complex and so flavorful!
Gerlinde de Broekert
February 19, 2026 at 9:36 amSwiss chard is one of my favorite vegetables. I love fava beans and they are available here in Santa Cruz but peeling and them is quite a chore. Your tangine looks absolutely wonderful and I think I will have to try it soon.
David Scott Allen
February 21, 2026 at 9:34 amAgreed, Gerlinde! Peeling — double peeling — the favas is work. That’s why I’m glad I found flash frozen ones! I hope you do try it — it’s quite wonderful.