Tbikha Algerian

Ingredients for 4 servings:

• 1 onion(s), chopped
• e.g. olive oil
• 5 clove(s) garlic, chopped
• 1 tomato(s), chopped
• 1 tbsp tomato paste
• salt and pepper
• ¼ tsp paprika powder
• 500 g broad beans
• 4 artichoke hearts
• 125 g rice
• 500 g peas (can)
• 1 pinch(s) of cayenne pepper
• e.g. chopped parsley

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 50 minutes

Algerian stew

Peel and chop the onion, and fry in hot olive oil until translucent. Then add the garlic and fry for a few minutes, stirring. Now add the chopped tomato. Season the contents of the pot with salt and pepper. Push the contents to one side and place the tomato paste on the other side and fry for a few minutes. Next, season the dish with the paprika. Add the broad beans and artichoke hearts (if you are not using jarred or canned broad beans, soak them in water for at least 12 hours). Cover everything with enough water and simmer over low heat until the broad beans are edible. Then add the rice and cook for another 10 minutes, until it is also cooked through. Now add the peas and heat gently. Season with cayenne pepper and sprinkle with parsley. Tip: Add more water if necessary to create a sauce. Serve the dish now. I recommend using flatbread, as this is typical of the country.