← Nouns Cooking · Moroccan

Ingredients

• 400 g shelled broad (fava) beans
• 1 Tomato, grated
• 3 cloves Garlic, crushed
• 4 tbsp Coriander (cilantro), chopped, divided
• 4 tbsp Olive oil
• 1 tsp Paprika
• 1 tsp ground cumin
• ½ tsp Salt
• 150 ml Water

Method

1. If the beans are large, blanch them in boiling water for 2 min and slip off the tough outer skins (optional, but they turn out silkier).
2. Put the beans in a pan with the tomato, garlic, half the coriander, oil, paprika, cumin, salt and water.
3. Cover and simmer for 12–15 min until the beans are tender, then uncover and cook for 3–5 min more until the sauce is thick.
4. Stir in the rest of the coriander and serve warm or at room temperature with bread.

Tips

• Frozen broad beans work well; cook them straight from frozen.
• People with G6PD deficiency (favism) must avoid fava beans; peas make a good stand-in.

Sources

Written in our own words after cross-checking these recipes:

Cooking With Alia My Moroccan Food