A quick and easy way to enjoy broad beans with added spice. Tastes good either hot or cold
One of the common ways green broad beans are eaten in Middle Eastern cuisine is simply sauteed (stir fried qickly) with garlic and coriander. The cumin adds a real Mediterranean zest.
Serve with pita bread and yogurt. Simple to prepare, tastes delicious and a quick way to add more plant-based proteins to your diet.
Beans with Cumin and Coriander
- 2 cups broad beans
- 1 clove garlic, crushed
- 1 shallot, sliced
- 2 teaspoons ground cumin
- Stirfry some shallot and garlic.
- Add cumin seeds, stirfry a few seconds until fragrant.
- Add some water. Add the broad beans, cook in 5- 15 minutes until done.
- Drain and add a handful of chopped coriander.