Broad Beans and Speck

    40 minutes

    Broad beans and chickpeas are cooked with tomato, eschalot and speck then seasoned thyme and lemon juice. Makes a light lunch or a great side to accompany any meal.

    1 person made this

    Serves: 4 

    • 600g frozen broad beans, thawed
    • 1/2 tablespoon butter
    • 2 eshalots, finely diced
    • 150g speck
    • 1 cup tinned chickpeas, drained
    • 1 tablespoon fresh thyme
    • 1 small tomato, diced
    • 2 tablespoons lime juice

    Preparation:20min  ›  Cook:20min  ›  Ready in:40min 

    1. In a saucepan of boiling water, boil the broad beans. Allow to cool then peal off the shell.
    2. Heat butter in a frying pan then cook eshalots and speck until browned. Stir in broad beans, chickpeas and thyme until heated through. Stir in lime juice and tomato to serve.


    Speck is an Italian smoked ham.

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