Fresh for spring…


A beautifully simple, green and refreshing dish that is a favourite with Algerian people in the summer. Tabikha is best with fresh peas and broad beans, but it’s still good if you can only find frozen. If you can’t get hold of globe artichoke, you can substitute it with Jerusalem artichoke.

  • 2 generous tablespoons of olive oil
  • 300g peas
  • 300g broad beans
  • 300g globe artichoke, peeled and chopped
  • One large onion, finely chopped
  • 3 cloves garlic, crushed
  • 1teaspoon ground cinnamon
  • 1teaspoon ground cumin
  • 1teaspoon ground coriander
  • 1teaspoon paprika
  • 150 ml vegetable stock or water
  • salt and pepper
  • ½ teaspoon smoked paprika (optional)
  • ½ teaspoon harissa (optional – for a kick)
  • 2 generous handfuls of chopped fresh coriander
  • 1 handful of chopped fresh parsley
  1.  Heat the oil and sauté the onion and garlic for five minutes.
  2. Add the spices and seasoning, followed by the peas and broad beans, and cook for about half an hour – or a bit longer if you are using fresh peas and broad beans.
  3. Add the artichoke and the fresh coriander and cook for another 15 minutes or until the artichoke is tender.

Stir in the parsley and serve with either bread or couscous. But we recommend couscous, of course. You can’t have too much couscous. Enough for four people.

Bon Appetit! Chahia Tayeba! Ab Sahaatkoum!



  • 2 red peppers and 2 green peppers, for stuffing!
  • ½ red pepper, diced nice and small to put in the filling
  • Olive oil
  • 2 cloves of garlic, chopped finely
  • ½ onion, chopped finely
  • ½ tspoon each of ground ginger, ground cinnamon, caraway seeds, cumin seeds, and pinch chilli powder
  • ½ courgette, diced nice and small
  • 1 tablespoon of rice
  • 4 skinned and chopped tomatoes
  • a generous handful of chopped fresh coriander
  • 1 tablespoon of chick peas
  • ½ cup of hot water
  • about ½ pint of stock, made with tomato puree and fresh thyme
  1. Toast spices together; pound in a pestle and mortar.
  2. Heat the olive oil and add the spices, cook for a minute or two over a low heat before adding the garlic and onions.
  3. Fry for a couple of minutes and then add the chopped courgette and pepper.
  4. After another couple of minutes, throw in the rice and stir well.
  5. Add the tomatoes, chick peas and chopped coriander and cook for five minutes. Then add the hot water and cook for a further five minutes.
  6. Meanwhile prepare the four peppers for stuffing. Carefully chop the tops off (try to keep the stalks on) and then scoop the seeds and white bits out. Stand the four peppers in a small baking dish.
  7. Check and season the stuffing mix – plenty of salt and pepper – and when it is beginning to thicken slightly, spoon it into the empty peppers. Don’t forget to pop the tops back on.
  8. Pour the stock around the stuffed peppers, so that it reaches about half way up.
  9. Cover the baking dish with foil.
  10. Cook in the oven gas mark 5 for about 30 – 40 minutes.

Serve with a nice fluffy couscous and tomato, black olive and leafy salad. Spoon the sauce over the peppers (and couscous if you are having it – go on, have it).

Bon Appetit! Chahia Tayeba! Ab Sahaatkoum!