Broad beans are so good it is not worth going without them even when their short Spring season is over. Frozen broad beans are great substitutes for fresh – search for them in Middle Eastern and Afghan shops as they sell beans that are already peeled. Phew! It saves quite a lot of work.
It’s an Ottolenghi recipe, from his book Plenty More – we are cooking our way through this book. We feel free to substitute ingredients that are not readily available in our local area or in our kitchen. For this dish we stuck pretty close to the recipe.
In fact, Ottolenghi’s recipe is a take on an original old Jewish recipe from Aleppo, Syria, which is strongly flavoured with coriander powder. Ottolenghi swaps this out for paprika and allspice. I will post the original recipes soon, and update with a link here.
In fact it is Ottolenghi Cook the Booksday on the blog – one of two days per month where we publish the latest recipes we have tried in our project of cooking from Ottolenghi books – those we have cooked directly and those we have been inspired by. Currently we are cooking from Plenty More, but not ignoring his other books completely. Note again that I often massage the recipes to suit what is available from our garden and pantry. For the original recipes, check his books and his Guardian column.
Similar recipes include Broad Bean Salad with Asparagus, Olives and Black Garlic, Fava Bean Salad with Garlic and Dill, Braised Broad Beans, Peas and Lettuce with Parmesan Rice, Broad Bean and Dill Rice, Broad Bean Puree with Chilli Oil, and Broad Bean Mezze.
Browse all of our Broad Bean recipes and our Mezze dishes. Our Ottolenghi dishes from Plenty More are here. We have written about our experiences cooking through this book. Or explore our Late Autumn recipes.
Broad Beans with Lemon and Coriander | A Mezze Dish or Salad
60ml olive oil
1 large Onion, finely diced
5 Garlic cloves, sliced or crushed
40g Coriander leaves, stems are good to use in this dish, plus 10g coriander leaves for garnish
600g Broad beans, fresh or frozen
1 tspn Sweet Paprika
0.25 tspn Allspice, ground
2 tspn Lemon juice
sea salt and black pepper
Place the oil in a large saute pan and cook the onions on a medium heat until translucent, stirring occasionally. Add the garlic and 40g of the coriander and saute for another minute. Add the broad beans, paprika, allspice, a little sea salt, plenty of black pepper and 200ml water, and stir well.
Cover the pan and simmer gently for about 25 mins (less for frozen beans), stirring occasionally, until the beans are very soft. Much of the water will have evaporated but the mixture should be wet with the beans still immersed in some liquid (add more water as necessary).
Remove from the heat, remove the lid and leave to cool. Add the lemon juice and stir through the remaining coriander. Serve and enjoy!