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Soft broad beans cooked with tomato and cumin

Brigitte Hafner
Brigitte Hafner

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Soft broad beans cooked with tomato and cumin
Soft broad beans cooked with tomato and cuminRebecca Hallas

When buying broad beans look for firm, green pods and avoid flimsy, spotted ones.

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Ingredients

  • 1 small onion, thinly sliced

  • 1 clove garlic, sliced

  • 4 tbsp olive oil

  • 2 tsp ground cumin

  • 1 tsp ground coriander

  • ½ tsp paprika

  • 1kg broad beans, podded

  • 1 cup crushed tinned tomatoes or two ripe fresh tomatoes, chopped

  • ½ cup water

  • salt and pepper

  • juice of 1 lemon

  • 3 tbsp chopped coriander leaves

  • extra virgin olive oil, to finish

Method

  1. In a heavy based pan, cook the onion and garlic in olive oil until pale and soft. Add the spices and cook for a minute before adding the broad beans, tomatoes, water and salt and pepper.

    Cover with a lid and cook very gently for 10-15 minutes or until the beans are just soft.

    Add the lemon juice, coriander leaves and drizzle with extra virgin olive oil and cook a further 5 minutes.

    Serve warm as an accompaniment to meat, or at room temperature as a spread for crusty white bread.

     

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Brigitte HafnerBrigitte Hafner is a chef, restaurateur and recipe writer.

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