Spicy Broad Beans
Spicy broad beans
- 200g broad beans, shelled
- 1 clove of garlic, finely chopped
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1 tablespoon olive oil
- pinch of salt
- 1 tablespoon lemon juice
- 1 tablespoon parsley or corriander, chopped to garnish
- preserved lemon, optional, sliced to garnish
Heat oil in a pan, add garlic, toss for a few seconds, add beans and spices, stir. Add enough water to cover the bottom of the pan. Cover and simmer till the beans are just done. Add the salt (to taste) and lemon juice, raise heat slightly and cook (uncovered) till liquid has evaporated and spices mix clings to the beans. Transfer to serving dish and garnish with the parsley or corriander and the preserved lemon spices. Serve with couscous.
It is best to par boil the beans and remove their skins, as the skin may go tough when cooking in the spices.