Sicilian Broad Beans
The one from the cover of "Passion for Pulses". Serve hot or cold - takes ten minutes hands on time.
| Serves: | 2 - 4 |
|---|---|
| Preparation: | 10 mins |
| Cooking: | 40 mins |
Ingredients
Substitute frozen peas if fresh peas are unavailable.
- 1 tbsp oil
- 1 small onion, chopped
- 4 tbsp water or white stock
- 350 g broad beans, fresh or frozen
- 350 g peas, fresh or frozen
- 4 small artichoke hearts, cooked, quartered and marinated in olive oil and white vinegar
- 4 tbsp lemon juice
- Salt and pepper to taste
- Pinch grated nutmeg
- 10 leaves fresh mint
- Garnish: oven-dried roma tomatoes
Instructions
Recipe tip: If serving cold, add ½ tsp sugar and 2 tsp vinegar to the mint. Stir well, transfer to a serving dish and chill for at least 30 minutes.
- Saute onion in oil until transparent.
- Add all other ingredients except mint. Cover pan and simmer gently for 30 minutes. (Note: Peeling the broad beans improves the texture and appearance of this dish.)
- Stir in mint (some whole leaves and some chopped); cook for 5 more minutes.
- Serve hot on a bed of couscous and garnish with tomatoes.
