Another tasty way to serve broad beans and courgettes together. If wished you could add a good handful of prawns about 5 minutes before the end of cooking.
Ingredients
- 2 tbsps olive oil plus extra to serve
- 1 large tomato grated
- 30 g fresh coriander leaves finely chopped
- 4 plump garlic cloves peeled and finely chopped
- 1 tsp paprika
- 1/2 tsp ground cumin
- 1/2 tsp sea salt
- 300 g podded broad beans
- 200 g baby courgettes, halved lengthways
- 50 ml water
- 1 thick lemon slice
Servings:
Instructions
- Heat the oil in a saucepan over a medium heat then add the tomato, coriander, garlic, paprika, cumin and salt. Stir to combine and cook for 2 minutes.
- Reduce heat to medium low and add the broad beans, courgettes, water and lemon slice. Stir well then bring to the boil over a high heat. Cover and reduce heat to medium low and leave to simmer gently for about 25 minutes, stirring occasionally. Cook until the courgettes are cooked and the insides of the beans are smooth and creamy. Add a few tbsps of water during cooking if it looks too dry.
- When cooked, check seasoning adding more salt if needed.
- Serve warm or cold with a generous drizzle of olive oil.
Share this Recipe
Powered byWP Ultimate Recipe