Broad Beans with Coriander and Cumin or Green Foul
Broad Beans can be used fresh or frozen for this zingy recipe of Broad Beans with Coriander and Cumin or Green Foul in Arabic countries.
Serves 8 as part of a menu
Preparation 10 minutes
Cooking 10 minutes
I first had this Arabic dish at the Burj al Arab hotel in Dubai, many years ago. I just love this combination of flavours and surprisingly there is no need to double peel the broad beans.
600g fresh or frozen broad beans
2 tbsp (40ml) extra virgin olive oil
1 large onion, chopped|
4 garlic cloves, minced
1 large (180g) grated carrot
2 tsp ground cumin
1 bunch coriander, roots and stems trimmed, roughly chopped
- Add broad beans to salted, boiling water, return to boil and cook for only 1-2 mins, until half cooked. Drain.
- Heat oil in a large frying pan on medium and cook onion for 5 mins until translucent.
- Add garlic, then broad beans and carrot, stir until combined. Add cumin and coriander and season with salt and freshly ground pepper to taste. Mix well. Add 1/2 to ¾ cup water if necessary and when boiling, remove from heat.
- Serve these Broad Beans with Coriander and Cumin or Green Foul hot, warm or at room temperature.
Tony Worland’s Rabbit Boudin with Broad Beans, Peas & Vichyssoise Sauce
Potato Gnocchi with Smoked Bacon, Broad Beans, Nettles & Ricotta
Greek-style Pork Cutlet with Skordalia, Fennel & Broad Bean Salad, Grilled Flat Bread