Broad Beans with Tomato and Cumin
Broad beans are a good accompaniment to meat or served as a spread for crusty bread at room temperature.
1 person made this
1 small onion, sliced
1 clove garlic, sliced
4 tablespoons olive oil
2 teaspoons ground cumin
1 teaspoon ground coriander
1/2 teaspoon paprika
1 kg broad beans, removed from the pod
1 cup crushed tinned tomatoes
1/2 cup water
salt and pepper to taste
juice of 1 lemon
3 tablespoons chopped coriander leaves
extra virgin olive oil to taste
- In a heavy pan, cook the onion and garlic in olive oil until soft.
- Add the spices and cook for a minute before adding the beans, tomatoes, water and salt and pepper.
- Cover with a lid and cook very gently 10-15 minutes or until the beans are just soft.
- Add the lemon juice, coriander leaves and drizzle with olive oil. Cook another five minutes. Serve warm.
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