Ingredients
- 2 cups dry broad beans
- 1 onion
- 2 cloves garlic
- 3 green chillies
- 4 tomatoes (or a tbsp of puree)
- 1 lemon
- 1 tbsp tahini
- 1/2 cup chopped parsley
- 1/2 cup chopped mint
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 cup olive oil
- flatbreads
- some yogurt
- a sprinkle of sumac
- (optional) hard boiled eggs
Prep
Soak the broad beans overnight and boil them in a pressure cooker for 10mins or on the hob for about an hour and a half.
Finely dice the onion, chillies and the tomatoes (separately).
Instructions
Heat a couple of tablespoons of oil in a pot and add the onion and chillies. Saute this until starting to take on some colour, then add the spices and cook for a minute or two, then grate in one clove of garlic. Have the chopped tomatoes ready so you can add them in before the garlic burns.
Once you've added the tomatoes, turn up the heat, adding some water as necessary. Cook it all down for at least 10-15 mins, or until the oils start to separate. At this point, add most of the cooked beans and use a stick blender or potato masher, stirring in the remaining beans along with the tahini.
Alongside, finely slice the garlic and fry it in the rest of the oil. Add the juice of a lemon to this and pour it over the beans. Dress with chopped herbs (and a boiled egg if you want) and serve with flatbreads and yogurt with sumac.
Tools
Ideally, a stick blender and a pressure cooker. Otherwise, a potato masher and a slow cooker.