Arakas me aginares (Peas with Artichokes) - Western Saharan Style

Ingredients

In this Western Saharan adaptation, the original Greek recipe is enhanced with Saharan spices such as cumin and coriander, which add depth and warmth to the dish. Additionally, the use of local ingredients like Saharan tomatoes and artichokes gives it a unique flavor profile that reflects the culinary traditions of Western Sahara. We alse have the original recipe for Arakas me aginares, so you can check it out.

• 2 cups (400g) peas 2 cups (400g) peas
• 4 artichoke hearts, quartered 4 artichoke hearts, quartered
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon paprika 1 teaspoon paprika
• 1 can (400g) diced tomatoes 1 can (400g) diced tomatoes
• 1 cup (240ml) vegetable broth 1 cup (240ml) vegetable broth
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 6g, 1g
• Carbohydrates (total, sugars): 26g, 8g
• Protein: 7g
• Fiber: 9g
• Salt: 0.8g

Preparation

1. 1.
   Heat olive oil in a large pan over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
2. 2.
   Add the ground cumin, ground coriander, and paprika to the pan. Stir well to coat the onions and garlic with the spices.
3. 3.
   Add the peas and artichoke hearts to the pan, and sauté for a few minutes to lightly brown them.
4. 4.
   Pour in the diced tomatoes and vegetable broth. Season with salt and pepper to taste.
5. 5.
   Reduce the heat to low, cover the pan, and simmer for about 20 minutes, or until the peas and artichokes are tender and the flavors have melded together.
6. 6.
   Serve the Arakas me aginares hot, garnished with fresh parsley.

Treat your ingredients with care...

• Peas — If using fresh peas, blanch them in boiling water for a few minutes before adding them to the dish. If using frozen peas, thaw them before cooking.
• Artichoke hearts — If using fresh artichoke hearts, trim and cook them until tender before adding them to the dish. Canned or jarred artichoke hearts can be used for convenience.

Tips & Tricks

• For an extra burst of flavor, add a squeeze of lemon juice before serving.
• Serve this dish with crusty bread to soak up the delicious sauce.
• Feel free to add other Saharan spices like turmeric or cinnamon for a more complex flavor profile.
• If you prefer a spicier dish, add a pinch of cayenne pepper or chili flakes.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify.

Serving advice

Arakas me aginares is best served hot as a main course. It pairs well with a side of couscous or rice to soak up the flavorful sauce. Add a fresh salad or steamed vegetables for a complete and balanced meal.

Presentation advice

Garnish the dish with a sprinkle of fresh parsley to add a pop of color. Serve it in a shallow bowl to showcase the vibrant colors of the peas and artichokes. The aromatic aroma of the Saharan spices will entice your guests as they dig into this flavorful dish.