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This recipe was created by fellow veg scheme member and food blogger Fadi at Bethnal Greens
In this recipe I used freshly podded broad beans as they were available in our weekly veg bag. If not using fresh beans then prepare dried beans or use frozen or canned beans which will work just as well. The beans I had varied in size, but I decided against slipping them out of their skin (a more commonly preferred method for eating freshly podded broad beans) and any tougher outer skins went unnoticed in the final dish, albeit that I don't mind the added texture and fibre.
Lemon, olive oil and cumin are the flavours that stand out to me in this dish, and I love them, but you may find the strength of the flavours here overpowering - if you do, then adjust accordingly. Serve with lightly toasted wholegrain pitta bread torn into pieces large enough to spoon the foul ‘mdamas and to soak up some of the cooking liquid.
Serves 2 as a main
1 1/2 cup/250g freshly podded broad beans (or otherwise, as noted above)
1 cup of water
1 tbsp bouillon (or substitute 1 cup of veg broth along with water)
1 tbsp cumin powder
1 clove garlic
2 spring onions (green and white parts)
3 large tomatoes (600g)
1 small bunch of parsley (30g)
Juice 1 lemon
Salt, pepper and olive oil to taste
Dice the garlic (or use a garlic press) and put to one side.
Bring broad beans along with the water, bouillon and cumin to the boil, reduce, cover and cook for 10 minutes. Cooking for this duration will allow for a softer bean, cook for less if you like a bit of crunch.
Dice the tomatoes and chop the spring onion and add along with the garlic to the cooked beans and simmer for 3 minutes to warm through.
Finely chop the parsley (leaves and stems).
Remove from heat and add the parsley and lemon juice, mix well and then season to taste and serve with a drizzle of olive oil.